Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
If you can’t find small potatoes, cut medium-size ones in half and then quarter each half so they’re about the same size as the Brussels sprout halves.
Made it true to recipe - the shallots and bacon make it. So good - the brussels sprouts were a hit and everyone picked them out so now all I have left after dinner is potatoes. My younger daughter loves brussels sprouts normally, so she was thrilled with this recipe, and the daughter that won't touch them ate up, too. I will make again (I will pass on recipe also)- very easy!
This got rave reviews with my husband. What an easy way to cook both veggies and potatoes in one dish AND it tastes great. I used fingerling potatoes because I thought the purple color would add visual impact to the dish. I also used garlic cloves instead of shallots. I will definitely make again!
Great recipe, but with brussel sprouts the best compliment is garlic. I added some whole cloves to roast with everything else and it makes a big dif.
Travel to the interior of Provence when Moveable Feast with Fine Cooking visits Cadenet, France. Host Pete Evans takes a trip to see how the covetable fleur de sel salt…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?