Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Roasted Brussels Sprouts with Potatoes & Bacon

Article Image
Scott Phillips

Servings: six.

 

Ingredients

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

Nutritional Information

      Calories (kcal) : 340
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 25
      Sodium (mg): 810
      Carbohydrates (g): 33
      Fiber (g): 4
      Protein (g): 8

Preparation

  • 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 10×15-inch Pyrex dish and roast, stirring every 15 min., until the vegetables are tender and well browned, 35 to 40 min. total.
  • Combine the melted butter and lemon juice in a small bowl. Pour the butter mixture over the roasted vegetables and toss to coat. Serve immediately.

Tip

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.

Reviews

Rate or Review

Reviews

  • katmiller | 11/07/2011

    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!

  • JulieinCumming | 10/23/2011

    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!

  • chefnick | 04/04/2011

    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.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks