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Roasted Brussels Sprouts with Potatoes & Bacon

Scott Phillips

Servings: six.



  • 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


  • 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.


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.


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Reviews (8 reviews)

  • chitownguy | 01/12/2019

    I have lost touch with how many times I have made this. Friends who said they hate Brussels Sprouts have love this.

  • chitownguy | 12/13/2018

    I've made this many many times and it's always a hit, even with guest who said they didn't like Brussels sprouts

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