Roasted Potatoes and Brussels Sprouts is a savory side dish that combines yellow potatoes, brussels sprouts, and bacon. This simple vegetable is simple and delicious, and great for holidays or just any weeknight meal!
Course Side Dish
Cuisine American
Keyword brussels sprouts with bacon, roasted potatoes and brussels sprouts
kosher salt and freshly ground black pepper- to taste
Instructions
Line a baking sheet with foil and place a wire rack on top, followed by the bacon slices. Bake on 400 degrees until par-cooked, approximately 20 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 the par-cooked 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. Spread on a baking sheet lined with parchment paper.
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.