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    You are in: Home / Recipes / Roasted Brussels Sprouts With Potatoes and Bacon Recipe
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    Roasted Brussels Sprouts With Potatoes and Bacon

    Average Rating:

    4 Total Reviews

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    • on November 25, 2013

      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.

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    • on November 19, 2009

      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.

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    • on June 07, 2009

      awesome! was very much enjoyed by everyone that had it!

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    • on December 29, 2008

      This is a really good side-dish or a meal on its own. I added some button mushrooms and used diced pancetta instead of bacon. Garlic and onions instead of shallots also works. The picture shows a little too much pepper because I went a little overboard with that. Give this one a try if you have some sprouts!

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    Nutritional Facts for Roasted Brussels Sprouts With Potatoes and Bacon

    Serving Size: 1 (168 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 285.0
     
    Calories from Fat 144
    50%
    Total Fat 16.0 g
    24%
    Saturated Fat 5.1 g
    25%
    Cholesterol 17.8 mg
    5%
    Sodium 727.9 mg
    30%
    Total Carbohydrate 31.7 g
    10%
    Dietary Fiber 4.9 g
    19%
    Sugars 2.7 g
    10%
    Protein 6.3 g
    12%

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