A couple weeks ago I mentioned I was going to try a new Brussels sprouts recipe, and I’m here to tell you it was fabulous! I really like the bacon Brussels sprouts dish at Stone Brewery’s restaurant, so I tried to re-create that with the addition of red potatoes. Because there was bacon involved, Xavier even tried it and said, “I don’t like it a lot but I do like it a tiny bit.” That’s a very small victory for vegetables!!! J
2 T olive oil
3 slices bacon, sliced
1/2 onion, thinly sliced
1 lb Brussels sprouts, trimmed and halved
4 red potatoes, quartered
S&P, to taste
Preheat oven to 425 F.
Heat oil over medium heat in a large oven-proof skillet. Add bacon & cook until golden brown and crisp, then remove it and set aside onto a paper towel-lined plate.
Add the onions to the pan & cook until soft. Add the Brussels sprouts and potatoes and toss to combine. Season with S&P, transfer to the oven, & roast about 30 min, until vegs are cooked through and golden brown.
Top with cooked bacon and serve!