Recipe by softshellcrab
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.
Top Review by Cozette F.
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.
- 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
Directions See How It's Made
- 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.