|Roasted Brussels Sprouts and Potatoes|
This dish works particularly well when my meat entree is being roasted in the oven because it can cook along with the roasting meat. An added benefit is the wonderful aroma that fills your kitchen as the bacon, garlic, and onion flavor the Brussels sprouts and potatoes. So yummy!
You'll notice the recipe calls for you to roast the vegetables in a preheated 400 degrees F oven, but if you are cooking them along with another dish at a lower temperature, just cook them longer. One tip I have for you in preparing this dish, or any dish in which you use bacon as a flavoring, is to keep frozen slices of bacon on hand. I like to break my one pound packages of bacon into smaller packages of four to eight slices. When I need diced bacon for a recipe I just open one end of the frozen package and cut off what I need. Frozen bacon is much easier to cut than non-frozen bacon as well.
|The Roasted Brussels Sprouts and Potatoes Ingredients|
- 1 pound Brussels sprouts, trimmed and halved
- 3 medium thin-skinned potatoes, washed and cut into chunks
- 1/2 large red onion, sliced thinly
- 2 slices of bacon, diced
- 2-3 cloves of garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- extra virgin olive oil
Preheated your oven to 400 degrees F. Place all of the ingredients in a shallow baking dish. Sprinkle generously with extra virgin olive oil and season with salt and pepper.
|Season Well with Olive Oil, Salt, and Pepper|
|Let Your Brussels Sprouts Get Brown and Crispy|
Roasted Brussels sprouts and potatoes is a favorite at our house. You'll be surprised when even the Brussels sprouts haters come back for seconds!
Before you go....Never miss a Just One Donna post by signing up to receive posts in your email or your favorite RSS feed. Links are in the sidebar.