I don’t usually like to toot my own horn or exaggerate BUT… I think I might have created the greatest side dish of all time. I love potatoes, all potatoes in any form. I do not love Brussels sprouts but I keep on trying. And everyone loves bacon. To steal from my best friend’s brother, “People who don’t eat bacon can’t be trusted.”
The other day I just decided to try something different. Throw bacon in the oven and roast a combo of potatoes and Brussels sprouts in the hot grease. I don’t know why I decided to try it but I’m so happy I did! To be clear, I try a lot of things you guys never hear about but this one was so delicious I had to share it with you right away.
Everyone in our family loved it, even the kids. I made it a second time and I heard a “yay” when I set the plate down. I don’t know if anyone has ever reacted to Brussels sprouts with yay. (Sidebar- does it annoy anyone else that it is always Brussels with an “s” on the end? Seems excessive.) Anyway, I had to share this with you immediately. This combination side dish is the perfect addition to your Valentine’s Day dinner. It goes with chicken, pork, beef, fish… everything! Make it for a weeknight dinner or a fancy celebration. Just make it, you won’t be sorry!
Roasted Potatoes and Brussels Sprouts
Serves 4
Ingredients:
8 strips Bacon*
12 oz small Yukon Gold Potatoes
8 oz Brussels Sprouts
Salt & Pepper
Preheat oven to 425
Line a baking sheet with foil.
Place the strips of bacon on the foil-lined baking sheet and bake in preheated oven for 15 minutes.
Meanwhile, cut Brussels sprouts in half and halve or quarter the potatoes (whatever will make them similar in size to the halved Brussels sprouts).
Remove bacon from oven, place on paper towel lined plate and return the pan to the oven (with the bacon grease).
When cool enough to handle, chop two pieces of bacon. (Save remaining bacon for another use**.)
Remove hot pan from the oven and CAREFULLY pour the potatoes and sprouts onto the hot grease (pour away from you).
Immediately season with salt and pepper and toss with a spatula until veggies are evenly coated with the grease.
Spread veggies out in a single layer then sprinkle on bacon.
Place pan back in oven for 20 minutes, tossing veggies halfway through.
Perfection!
*I use center-cut bacon which has less fat. If you use regular or thick-cut bacon you can probably get away with 6 strips.
**Use leftover bacon in scones, pancakes, omelets, quiche, scrambled eggs, sandwiches, salads, pastas, etc.
Roasted Potatoes and Brussels Sprouts
Ingredients
- 8 strips Bacon*
- 12 oz small Yukon Gold Potatoes
- 8 oz Brussels Sprouts
- Salt & Pepper
Instructions
- Preheat oven to 425
- Line a baking sheet with foil. Place 8 strips of bacon on the foil-lined baking sheet and bake in preheated oven for 15 minutes.
- Meanwhile, cut Brussels sprouts in half and halve or quarter the potatoes (whatever will make them similar in size to the halved Brussels sprouts).
- Remove bacon from oven, place on paper towel lined plate and return the pan to the oven (with the bacon grease). When cool enough to handle, chop two pieces of bacon. (Save remaining bacon for another use**.)
- Remove hot pan from the oven and CAREFULLY pour the potatoes and sprouts onto the hot grease (pour away from you). Immediately season with salt and pepper and toss with a spatula until veggies are evenly coated with the grease. Spread veggies out in a single layer then sprinkle on bacon.
- Place pan back in oven for 20 minutes, tossing veggies halfway through.