Roasted Brussels Sprouts with Potatoes & Bacon

Ingredients

• 2 tsp. fresh lemon juice
• 1 lb. Brussels sprouts, trimmed and halved
• 6 medium shallots, quartered
• 1-½ lb. baby Yukon Gold potatoes, quartered (or halved if very small)
• 3 slices thick-cut bacon, cut crosswise into ½-inch strips
• 3 Tbs. extra-virgin olive oil
• 2 tsp. kosher salt
• + 2 more ingredients
• • ½ tsp. freshly ground black pepper
  • 2 Tbs. unsalted butter, melted

Position a rack in the center of the oven and heat the oven to 450°F. Combine the potatoes, Brussels sprouts, shallots, and bacon in a large bowl; toss with the oil. Sprinkle with the salt and pepper and toss again. Transfer the vegetables and bacon to a 10x15-inch Pyrex dish and roast, stirring...

View full recipe at Fine Cooking