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