Roasted Potatoes and Brussels Sprouts

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If you aren’t familiar with cooking Brussels sprouts or trying to find an easy cooking method for Brussels Sprouts, this recipe is a great place to start!
Roasted Potatoes and Brussels Sprouts with BaconWe have been having Brussels sprouts around here a lot lately. They are so delicious and I can’t get enough of them! We made these roasted potatoes and Brussels sprouts the other night with our Easy Cheesy Brussels Sprout Sauce and it was a huge hit.

 

The potatoes tasted awesome dipped in the sauce too! If you are having a hard time getting your kids to eat Brussels sprouts, try it with the cheese sauce (really, it is the only way my kids will eat them right now). I love how easy this is to throw together. It is a great side-dish for any time of year, but especially in the Spring/Summer when Brussels sprouts are in season.

 

If you don’t have red potatoes, russet potatoes are a fine substitute– they just don’t have that smooth texture of red potatoes. Just make it easy on yourself and use whatever you have on hand! Last time I made these I threw a packet of onion soup mix into the oil mixture and it was fantastic. Try this if you want a slightly bolder flavor. Another great seasoning to add is the Zesty Italian dressing mix (the seasoning, not the dressing).. this is actually one of my favorite ways when I am in a hurry and don’t want to measure things out.

 

Roasting Brussels sprouts is definitely one of my favorite methods of cooking them. It seems to cut the bitterness more than sauteing or steaming. Roasting the Brussels sprouts with BACON is definitely the way to go if you are wanting to get rid of that bitter taste almost completely. Picky kids (and husbands) will love the taste of these!

 

This serves as a great side dish to almost anything! Chicken, fish, beef… it is a great, LIGHT side dish that complements just about everything.

Serves 4-6

Roasted Potatoes and Brussels Sprouts with Bacon

10 minPrep Time

35 minCook Time

45 minTotal Time

Save Recipe

Ingredients

  • 2 Lbs. red potatoes
  • 1 Lb. brussels sprouts
  • 1/4 c. olive oil
  • 3 cloves garlic, minced
  • 1 tsp. rosemary (optional)
  • 1 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 1/2. lb. bacon, lightly cooked and cut into pieces

Instructions

  • Preheat oven to 400-degrees.
  • Scrub and rinse the potatoes. Pat dry and dice into 1" pieces.
  • Wash Brussels sprouts and trim off the ends, slice in half length-wise.
  • Whisk olive oil, garlic, rosemary (optional), salt and pepper in a large bowl until well combined.
  • Add potatoes and Brussels sprouts and stir until potatoes and Brussels are coated in the oil mixture.
  • Place potatoes and Brussels sprouts on a baking sheet and sprinkle bacon pieces over the top.
  • Roast for 35-40 minutes. Potatoes should be golden and soft and Brussels should be well roasted and lightly charred-- bacon should be nice and crispy.
http://www.favfamilyrecipes.com/roasted-potatoes-and-brussel-sprouts/

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Comments

  1. Matt Robinson says:

    How perfect is this for a summer dish? Love it!

  2. Crystal says:

    Looks delicious! I’ve never had brussel sprouts, but they look delicious in this recipe. I’m going to try this. Thanks so much!!

  3. Nicole says:

    Do you know by any chance how many calories this dish has I’m in the process of making it but I’m just curious.
    Thanks!!

    • Erica says:

      I don’t have the calorie count on this one.. you may want to check it out on a calorie-counter site like livestrong.com

  4. Camille says:

    Just served this with supper. SO GOOD!

    • Echo says:

      I’m so glad you liked it. Thank you for your comment!

  5. aaron says:

    Just made this with dinner. Added some red and yellow peppers to it. Turned out amazing! Will be making this from now on.

    • Echo says:

      What a great addition! I’m glad you liked the recipe!

  6. Liz says:

    Yum – thank you. Have a great weekend

  7. Nancy Anne says:

    So I was getting ready to roast Brussels sprouts and potatoes separately to serve along with pork tenderloin tonight and thought “I wonder if I can roast these together?” A quick google search, and I found your recipe. It’s in the oven right now, minus the bacon. Smells great and can’t wait to try it! Thanks fo much for posting.

    • Erica says:

      So glad you found our recipe! This is probably my favorite way of doing Brussels. They are so flavorful! Let us know how it turns out for you!

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