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Delicious side dish posted by Elizabeth Passarella on thekitchn.com

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Category
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Side
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Chef
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thekitchn.com
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Contributor
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Jeremiah
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Last Update
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1/20/2013 1:47:17 PM
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Prep Time
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30
min
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Cook Time
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30
min
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Serves
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6
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Ingredients
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
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Cooking Instructions
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.
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