Roasted Brussels Sprouts with Potatoes & Bacon

Roasted Brussels Sprouts with Potatoes & Bacon
Photo by Scott Phillips


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

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


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