Roasted Potatoes and Brussels sprouts

Recipe from: favfamilyrecipes
Image Credit: Erica

Roasted Potatoes and Brussels sprouts

“If you don’t have red potatoes, russet potatoes are a fine substitute– they just don’t have that smooth texture of red potatoes.” Erica

Ingredients:

2 Lbs. red potatoes

1 Lb. Brussels sprouts

1/4 c. olive oil

3 cloves garlic, minced

1 tsp. rosemary (optional)

1 tsp. kosher salt

1/2 tsp. ground black pepper

1/2. Lb. bacon, lightly cooked and cut into pieces

Instructions:

Preheat oven to 400-degrees.

Scrub and rinse the potatoes. Pat dry and dice into 1" pieces.

Wash Brussels sprouts and trim off the ends slice in half length-wise.

Whisk olive oil, garlic, rosemary (optional), salt and pepper in a large bowl until well combined.

Add potatoes and Brussels sprouts and stir until potatoes and Brussels are coated in the oil 

mixture.

Place potatoes and Brussels sprouts on a baking sheet and sprinkle bacon pieces over the 

top.

Roast for 35-40 minutes. Potatoes should be golden and soft and Brussels should be well 

roasted and lightly charred-- bacon should be nice and crispy.

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