Roasted Potatoes and Brussels Sprouts
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.
Servings: 6
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
If you choose to add bacon to this recipe, arrange 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. White potatoes can be substituted for the sweet potatoes in this recipe. Fresh green beans or asparagus can be substituted for the Brussels sprouts in this recipe.
The nutritional information for this recipe does not include the bacon.
Nutrition
Calories: 90kcal · Carbohydrates: 10g · Protein: 4g · Fat: 5g · Saturated Fat: 1g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 3g · Sodium: 416mg · Potassium: 441mg · Fiber: 4g · Sugar: 2g · Vitamin A: 855IU · Vitamin C: 96mg · Calcium: 48mg · Iron: 2mg
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