arrow_right Olive Oil, 1 Tbls
 arrow_right Whole Grain Mustard, 1 Tbls
 arrow_right Yukon Gold Potatoes, 3 To 4 Medium
 arrow_right Shallot, 1 Large
 arrow_right Thick-Cut Bacon, 3 Slices

Preparation
 Cut potatoes into 3/4-inch chunks
 Thinly slice shallot
 Dice bacon
 Trim and Quarter brussels sprouts
 Preheat the oven to 425 degrees
 
 Cooking
 In a large bowl, whisk together the olive oil and mustard.
 Toss the potatoes, shallot, and bacon in the bowl until evenly coated with the mustard and oil.
 Sprinkle lightly with salt and a few grinds of fresh pepper.
 Spread the potato mixture in a baking dish (a 9-inch square pan works) and roast for 20 minutes, stirring halfway through.
 Add the brussels sprouts to the pan and stir so that they are coated in some of the rendered bacon fat.
 Continue roasting for about 20 more minutes (stirring once), until the potatoes are cooked through and the bacon is getting crispy.
 Salt to taste.