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):
20, Fat Calories
180, Saturated Fat
8, Monounsaturated Fat
33, Polyunsaturated Fat
Photo: Scott Phillips