Prep 30 mins
Cook 40 mins
This is a great vegetable dish if you like Brussels. I liked them, but hated the smell of the house after cooking them the usual way. I ran across this recipe in a magazine and thought that maybe they wouldn't smell so bad if they were roasted. I was right! These are yummy....even if you don't like Brussels. Give 'em a try! I know onions would work in place of shallots, especially a sweet onion. Also, I couldn't find baby Yukons, so cut mediums in pieces about the size of the Brussels.
- 1 1⁄2 lbs yukon gold potatoes, halved if very small
- 1 lb fresh Brussels sprout
- 6 medium shallots, quartered
- 3 slices thick-cut bacon, cut crosswise into 1/2 inch strips
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 tablespoons butter, melted
- 1 tablespoon fresh lemon juice
- Heat oven to 450 deg.
- Combine the potatoes, Brussels sprouts, shallots and bacon in large bowl; toss with the oil. Sprinkle with the salt and pepper and toss again.
- Transfer to a 10 x 15 Pyrex dish and roast (I used my non-stick roasting pan), stirring every 15 minute until the veggies are tender and well browned (35 to 40 min.).
- Combine melted butter and lemon juice in a small bowl and pour over veggies and toss to coat.
- Serve immediately.
Give credit where credit is due. This is direct from Fine Cooking Magazine, issue 70. My husband loved this and I would make it again, but I don't care for bacon added to dishes without cooking it first. I would cut it in a large dice, cook it, then add it at the end.
This is a great recipe! I was suspicious of the lemon juice, but I tried it and loved it. I've not tried the shallots as I always have sweet onion around. The second time I made it, we replaced the potatoes with parsnips and it was even better.
awesome! was very much enjoyed by everyone that had it!