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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.


Rate or Review


  • 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.

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