Tender roasted potatoes and Brussels sprouts with crisp edges combine to make a side dish that is worthy of being a meal on its own. Cooked with or without bacon, this is a winning combination.
Roasted Brussels Sprouts and Potatoes
What’s not to love about potatoes with bacon? When you add Brussels sprouts to the mix, you can only make things tastier.
Bacon Roasted Potatoes have long been a favorite with my family and these Sauteed Brussels with bacon are another one. It stands to reason that it was about time to combine those two in a new way.
These Roasted Brussels Sprouts and Potatoes are fantastic on their own, topped with bacon, or with melted cheese over the top. I even dropped a perfectly runny fried egg over the leftovers the other day for a fantastic breakfast.
Brussels Sprouts and Potatoes
- potatoes
- olive oil or reserved bacon grease
- Brussels sprouts
- kosher salt
- freshly ground black pepper
- bacon OPTIONAL
Potatoes and Bacon
If you choose to add bacon to this recipe, arrange the bacon in a single layer on a large baking sheet. (I like to cook the bacon while prepping the potatoes.)
Bake for about 10 minutes, until cooked through, but not yet crispy. Remove the bacon pieces from the sheet and set aside.
Pay attention to the size of the potato pieces for this recipe. If the pieces are much larger than ½-inch, the cooking time will be longer than noted above.
Roasted Potatoes and Brussels Sprouts
- Preheat oven to 425°F. Place the potatoes on a large sheet pan and drizzle with 1 tablespoon of oil or bacon grease. Season generously with salt and pepper. Spread the potatoes across the pan and roast for 20 minutes.
- While the potatoes are roasting, trim and slice the Brussels sprouts and drizzle them with the remaining olive oil or bacon grease. Season well with salt and pepper.
- When the potatoes have been in the oven for 20 minutes, use a spatula to stir them gently and flip them over. Add the Brussels sprouts to the baking sheet. Stir to combine and spread everything across the baking sheet. Roast an additional 20 minutes.
- Add the partially cooked bacon to the baking sheet (if desired) with the potatoes and Brussels sprouts and continue roasting for an additional 10-15 minutes.
- The bacon should be crisp and the potatoes and Brussels sprouts should be slightly crisp on the outside and fork-tender when done. Season to taste with additional salt and pepper. Serve warm.
Oh, how I love potatoes and Brussels sprouts! From roasted Brussels with pecans and bacon to garlicky parmesan roasted potatoes, there really isn’t a way to cook either one that I won’t enjoy.
Rich and delicious is the best way to describe creamed Brussels Sprouts with garlic and parmesan. Sprinkle them with bacon and you won’t want to share.
Serve these Brussels with Sausage and Apple Stuffed Acorn Squash for a winter feast that will have everyone smiling at the table.
Every flavor-packed bite of these Garlic Parmesan Smashed Potatoes will have your taste buds dancing.
Roasted Potatoes and Brussels Sprouts
Ingredients
- 2 large potatoes golden, red, or russets, peeled and chopped into ½-inch pieces, about 4 cups worth
- 2 tablespoons olive oil or reserved bacon grease, divided
- 1½ pounds medium Brussels sprouts trimmed and halved, about 4 cups worth
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 8 ounces cooked bacon (6-8) slices, cut into 1-inch pieces OPTIONAL
Instructions
- Preheat oven to 425°F. Place the potatoes on a large sheet pan and drizzle with 1 tablespoon of oil or bacon grease. Season generously with salt and pepper. Spread the potatoes across the pan and roast for 20 minutes.
- While the potatoes are roasting, trim and slice the Brussels sprouts and drizzle them with the remaining olive oil or bacon grease. Season well with salt and pepper.
- When the potatoes have been in the oven for 20 minutes, use a spatula to stir them gently and flip them over. Add the Brussels sprouts to the baking sheet. Stir to combine and spread everything across the baking sheet. Roast an additional 20 minutes.
- Add the partially cooked bacon to the baking sheet (if desired) with the potatoes and Brussels sprouts and continue roasting for an additional 10-15 minutes.
- The bacon should be crisp and the potatoes and Brussels sprouts should be slightly crisp on the outside and fork-tender when done. Season to taste with additional salt and pepper. Serve warm.
Notes
Nutrition
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