Ingredients

The following ingredients have 4 Servings
  • 2 pounds red potatoes (Yukon Gold or Russets work well too)
  • 1 pound Brussels sprouts
  • 1/4 cup olive oil
  • 3 cloves garlic (minced)
  • 1 teaspoon rosemary (optional)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 pound bacon (lightly cooked and cut into pieces)

Instruction

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