Roasted Potatoes with Brussels Sprouts and Bacon is perfect for any table. With tender potatoes, crisp Brussels sprouts and savory bacon, this dish has something for everyone!
Roasted Potatoes with Brussels Sprouts and Bacon
Roasted Potatoes are one of the easiest, tastiest side dishes to complement any meal. Add crispy Brussels sprouts and bacon and you have a real show stopper that everyone will go crazy for! Before you turn up your nose at Brussels sprouts, try roasting them. I promise they will become regular rotation vegetables in your family. If they’re prepared correctly, even kids will gobble them up!
You’ve probably seen Brussels sprouts spelled with or without an “s” at the end, right? Here’s the deal: these cute little cabbage-like vegetables are named for the town of Brussels, Belgium. So Brussels is the correct spelling. Now that we’ve gotten to the bottom of that, let’s talk about these delicious veggies. They are so yummy! Sure, they get a bad rap for being a dreaded vegetable and all, but give them a chance. They will surprise you!
Suggestions for Brussels Sprouts and Roasted Potatoes
- Roasting Brussels sprouts with potatoes is one of my favorite ways to cook these veggies. The roasting process cuts the bitterness of the Brussels sprouts way more than sauteing or steaming. And roasting these vegetables with bacon is definitely the way to go! They’re crispy, crunchy, and hardly taste like a veggie at all! Picky kids (and adults) will love these.
- Still not sold on how yummy these Brussels sprouts are? Try serving them with our Easy Cheesy Brussels Sprout Sauce. The roasted potatoes taste delectable in the cheese sauce too, so if you’re having a hard time getting your family behind trying Brussels sprouts, this is definitely the way to go.
- These Roasted Potatoes with Brussels Sprouts and Bacon is a perfect side dish to almost anything! Try them alongside our Oven Roast Beef, or Rosemary Tri-Tip Roast or Easy Crock Pot Pork Chops or our delicious Chicken Fried Chicken. Or serve with a big green salad for a (nearly meatless) meal. Omit the bacon if you must, but a little bacon takes this recipe to the next level.
- Red potatoes or Yukon Gold potatoes are perfect for roasting at high temperatures in the oven. However, if you don’t have any on hand, russet potatoes are a fine substitute; they just don’t have that smooth texture of red or Yukon golds, and may not hold their shape as well. But they will still taste divine!
- This simple Roasted Potatoes recipe uses pantry staples like rosemary, garlic, salt and pepper. But you could get creative with seasonings too! Try a packet of onion soup mix, or a Zesty Italian dressing mix. This recipe is so versatile, you can play around with so many different flavors. The potatoes and Brussels sprouts will soak up all that succulent seasoning and taste absolutely delicious!
Popular Potato Side Dishes
Potatoes are the staple to many of our favorite family dinners. Try a few (or all) of these tremendously tasty sides:
- Parmesan Garlic Grilled Potatoes
- Creamy Potatoes and Peas
- Grilled Foil Ranch Potatoes
- Pesto Potatoes
- Slow Cooker Au Gratin Potatoes and Ham
- Dauphinoise Potatoes
- Mickey’s Curried Cauliflower and Potatoes
- Roasted Red Caesar Potatoes
- Caramelized Brown Potatoes
Veggie Sides
Brussels sprouts make a yummy side to nearly any meal. Vegetables don’t have to taste bland or boring. Here are a few recipes to try. Kids will love these!
- Roasted Vegetable Medley
- Easy Garden Vegetable Rice
- How to Cook Frozen Corn the Right Way
- How to Cook Frozen Peas
- Vinegar Marinated Cucumbers
- Lightly Fried Green Beans with Lemon Dill Dip
- Roasted Parsnips and Carrots
How to Make Roasted Potatoes with Brussels Sprouts and Bacon
Roasted Potatoes with Brussels Sprouts and Bacon
INGREDIENTS
- 2 pounds red potatoes Yukon Gold or Russets work well too
- 1 pound Brussels sprouts
- 1/4 cup olive oil
- 3 cloves garlic minced
- 1 teaspoon rosemary optional
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 pound bacon lightly cooked and cut into pieces
INSTRUCTIONS
- Preheat oven to 400 degrees.
- Scrub and rinse the potatoes. Pat dry and dice into one inch 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.
Matt Robinson says
June 16, 2014 at 11:07 amHow perfect is this for a summer dish? Love it!
Crystal says
June 16, 2014 at 8:34 pmLooks delicious! I’ve never had brussel sprouts, but they look delicious in this recipe. I’m going to try this. Thanks so much!!
Nicole says
November 21, 2014 at 4:06 pmDo 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
November 24, 2014 at 9:12 amI don’t have the calorie count on this one.. you may want to check it out on a calorie-counter site like livestrong.com
Camille says
February 25, 2015 at 7:19 pmJust served this with supper. SO GOOD!
Echo says
February 25, 2015 at 10:27 pmI’m so glad you liked it. Thank you for your comment!
aaron says
May 21, 2015 at 6:45 pmJust made this with dinner. Added some red and yellow peppers to it. Turned out amazing! Will be making this from now on.
Echo says
May 25, 2015 at 7:26 amWhat a great addition! I’m glad you liked the recipe!
Liz says
January 30, 2016 at 6:38 pmYum – thank you. Have a great weekend
Nancy Anne says
March 8, 2016 at 3:59 pmSo 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
March 9, 2016 at 5:40 pmSo 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!
Daniel Schaeffer says
April 11, 2017 at 8:08 pmMade it like the recipe but with red new potatoes, tripled the garlic, added marinara sauce. Ate it has a side for a chicken Florentine like casserole with mushrooms. So filling and power packed with nutrients!
Echo says
April 12, 2017 at 8:45 amSounds delicious! Thank you for sharing!
Mo Qui says
September 23, 2018 at 3:12 pm1Just made this! Added baby bella mushroom caps instead of bacon. Yum! Thanks!
Favorite Family Recipes says
September 25, 2018 at 12:10 pmSo glad you liked the recipe! Thank you for sharing!
Lynn says
December 23, 2018 at 2:21 pmCan I use purple baby brussel sprouts in this recipe with fingerling potatoes? Would they cook at the same time without over or under cooking one of them?
Favorite Family Recipes says
December 23, 2018 at 4:25 pmI have not tried this variation of the recipe, so I cannot speak as to how it will affect the taste or texture of the dish. Let me know how it goes if you do try it!
Elisabeth Guenter says
December 29, 2018 at 10:53 pmWe had roasted mini potatoes with garlic powder and chilli, Italian spices, parsley, dill, etc. My granddaughters love them. I will add Brussels Sprout and bacon to the potatoes next time. I love Brussels Sprouts almost any way. Sounds delicious. Thanks for the recipe.
Favorite Family Recipes says
December 31, 2018 at 10:57 amYou’re welcome! Thank you for sharing your seasoning tips for the potatoes!
Sheryl A says
January 8, 2019 at 10:10 pmLove this recipe! I have converted non-brussel sprout eating people with this recipe, it is that good! I cook it for every family gathering. Thank you so much!
Favorite Family Recipes says
January 11, 2019 at 4:53 pmSo glad you and your non-brussels eaters liked it! 😀 Thanks for the 5-stars!