Roasted Potatoes with Brussels Sprouts and Bacon

4.8 from 5 votes
25 Comments

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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!

white plate with roasted potatoes and brussels sprouts and silver spoon

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 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!

Potatoes are the staple to many of our favorite family dinners. Try a few (or all) of these tremendously tasty sides:

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!

How to Make Roasted Potatoes with Brussels Sprouts and Bacon

white plate with roasted potatoes and brussels sprouts and silver spoon

Roasted Potatoes with Brussels Sprouts and Bacon

4.8 from 5 votes
Roasted Potatoes with Brussels Sprouts and Bacon is perfect for your holiday table. With tender potatoes, crisp Brussels sprouts and savory bacon, this dish has something for everyone!
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Side Dish
Cuisine American, Belgian
Servings 6 servings

Ingredients

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.

Nutrition Information

Calories: 378kcalCarbohydrates: 32gProtein: 10gFat: 24gSaturated Fat: 6gCholesterol: 25mgSodium: 684mgPotassium: 1063mgFiber: 5gSugar: 4gVitamin A: 595IUVitamin C: 78mgCalcium: 51mgIron: 2mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

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Comments

  1. 5 stars
    This recipe is absolutely amazing. I always thought I didn’t like Brussels sprouts because they look like baby cabbages to me, and I assumed they would taste like cabbage (which I am not fond of). But this recipe is delicious and I am definitely bookmarking this site so I can make it again!

    Thank you so much.

    1. Thank you so much for the 5-star review! Brussels sprouts get a bad rap, but when they are prepared correctly, they are so good! I’m so happy you like

  2. 5 stars
    This was fabulous! My kids ate it up! Made only one small change, I added basil. Perfect side dish!
    The only bad news — no leftovers! πŸ™‚

  3. 5 stars
    Love 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!

  4. 4 stars
    We 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.

  5. Can 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?

    1. I 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!

  6. Made 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!

  7. 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.

    1. 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!

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

  9. 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!!

    1. 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

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