Easy Roasted Brussels Sprouts with Red Potatoes and Bacon

We all know how to roast vegetables of course but this combination is uniquely delicious. Potatoes mixed with Brussels sprouts and bacon – it’s all utterly delicious.

Now, if you think you don’t like Brussels sprouts, please give me just a moment of your time. I beg you, I implore you, please try one in this dish. Roasted Brussels sprouts are on of life’s simple pleasures and this recipe will convert even the staunchest anti-sprout eaters. Just try it…

Yesterday I had this with perfectly grilled steak and it was the best dinner I’ve had in a long time… ok… since yesterday’s stir fry!

Easy Roasted Brussels Sprouts with Red Potatoes and Bacon

Ingredients:

• 2 lbs. red potatoes
• 1 lbs. Brussels sprouts
• 1/4 cup olive oil
• 3 cloves garlic, peeled and minced
• 1 tsp. rosemary (optional)
• 1 tsp. sea salt
• 1/2 tsp. ground black pepper
• 1/2. lb. thick butcher cut bacon, lightly cooked and cut into pieces

Directions:

1. Preheat oven to 400-degrees.
2. Scrub and rinse the potatoes. Pat dry and cut into half pieces.
3. Wash Brussels sprouts and trim off the ends, slice in half or quarter length-wise.
4. Whisk olive oil, garlic, rosemary (optional and delicious), salt and pepper in a large bowl until well combined.
5. Add potatoes and Brussels sprouts and stir until potatoes and Brussels are coated in the oil mixture.
6. Place potatoes and Brussels sprouts on a baking sheet and sprinkle bacon pieces over the top.
7. Roast for 35-40 minutes.
8. Potatoes should be golden and soft and Brussels should be well roasted and lightly charred– bacon should be nice and crispy.