Tuesday, October 30, 2012

Roasted Brussels Sprouts and Potatoes


Roasted Brussels Sprouts and Potatoes
I try to make weeknight dinners at my house quick, but tasty.  My goal is to have the total prep-to-plate time be less than sixty minutes.  One of the ways I accomplish that is by keeping the components simple, using a few high-quality ingredients.  Our dinners usually have three components, either a meat and two vegetables or a meat, vegetable, and starch.  I like this roasted Brussels sprouts and potatoes side dish because it combines two of the components into one dish.


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
Roasted Brussels Sprouts and Potatoes
Serves 4
  • 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


Directions
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
Toss the ingredients using your fingers to be sure they are well distributed.  Roast for 20-40 minutes, until the Brussels sprouts and potatoes are browned and there are crunchy bits of onion and bacon throughout.


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!

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Enjoy!

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1 comment:

  1. The mis-understood vegetable. I love brussels sprouts and unfortunately I am the only one in the house. Whenever I know I am home alone for dinner I always do me up some sprouts. Thanks for a new recipe to add to my collection.

    ReplyDelete

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