Roasted Brussels Sprouts with Potatoes & Bacon

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Serves six.

To learn more, read:
Zesty Roasted Vegetable Combinations
by Julie Grimes Bottcher
from Fine Cooking
Issue 70
Last Edit Date: 3/11/2010 4:47:07 PM

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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

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.

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 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.

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

Photo: Scott Phillips

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by katmiller, 11/7/2011Made 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!

by JulieinCumming, 10/23/2011This 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!

by chefnick, 4/4/2011Great 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.

by Cast_IronMan, 11/7/2010Made this recipe for Thanksgiving, thinking only my wife and I would eat them. They were gone in 15 minutes! People said they had never had them before but loved them. One year I didn't bring them and there was practically a Civil War!

by DoraJacobs, 11/25/2009I love these sprouts! When I serve them to guests, they always seem so timid serving it, because they are clearly trying it just to be polite, but then they just can't stop! They always ask how I get rid of the bitterness they associate with sprouts, but that's the magic, right?

by pcouper, 2/22/2009Even if you think you don't like brussels sprouts, this is delicious.

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