This dish has all the textures and flavors you could want. Crispy, sweet, nutty, crunchy, smooth and satisfying. I made this dish again the other other night with some broiled pork chops and my daughter ate it has her main dish! It’s very easy to make and you could double or triple the amounts to serve a crowd. This dish serves 4.
Tools
- half sheet tray
- Spatula
- saute pan
- paring knife
- parchment paper (optional)
Ingredients
- 2 pounds of redskin potatoes
- 1 pound of Brussel sprouts
- 8 ounces of bacon** frozen and diced.
- 3 Tablespoons of Olive oil
- 1.5 teaspoons of salt
- 1 teaspoon of pepper
- 1 teaspoon of dried herbs
Recipe
Preheat oven to 400 degrees Fahrenheit. Cut each potato in half. Toss with 2 teaspoons of olive oil spread out onto your half sheet tray. Bake for 15 minutes. Meanwhile, trim the ends off of the Brussel sprouts and cut them in half lengthwise. When the 15 minutes is up, use your spatula and move the potatoes around they should be starting to brown a bit. Add the Brussel sprouts with the potatoes adding the rest of the olive oil. Retoss the vegetables on the pan coating all the vegetables. Bake for 15 more minutes. While the vegetables are cooking dice up your frozen bacon and sauté in the pan. Check your veggies. Add the bacon and tossed it all together. Cook 5 minutes more if the Brussel sprouts are not browning yet. Serve while hot.