Roasted Potatoes and Brussels Sprouts are a savory side dish that combines yellow potatoes, brussels sprouts, and bacon. These veggies are topped with olive oil, salt, and pepper, and then are roasted to perfection.
Course: Side Dish
Keyword: brussels sprouts with bacon, roasted potatoes, roasted potatoes and brussels sprouts
Author: Sue Ringsdorf
2poundsbrussels sprouts- leaves trimmed, chopped
1 ½poundsyellow potatoes- chopped
kosher salt and freshly ground black pepper- to taste
Line a baking sheet with foil place a wire rack on top, followed by the bacon slices, and bake on 400 degrees until almost fully cooked, approximately 25 minutes. Remove and lay on paper towels to soak up some of the grease. Chop into small pieces.
Chop the potatoes into bite-sized chunks. Spread on a baking sheet lined with parchment paper. Add half of the chopped bacon, some olive oil, and salt and pepper.
Prepare the brussels sprouts. Chop off the stem, remove outer leaves, and then cut into chunks equal to the potatoes. I chopped mine into fourths. Spread on a baking sheet lined with parchment paper. Add half of the chopped bacon, some olive oil, and salt and pepper.
Roast both pans of veggies in the oven on 400 degrees until tender, approximately 35-40 minutes. Place potatoes on the top rack and brussels sprouts underneath. You may need to cover the brussels sprouts partway through cooking to avoid burning.
Combine all cooked ingredients in a serving dish. Top with another drizzle of olive oil, kosher salt, and some freshly ground black pepper, if desired.
You can prepare the bacon ahead of time, and chop up the Brussels sprouts.