Wednesdays Unplugged – Roasted Brussels Sprouts and Potatoes

This week's recipe is one our son served…delicious, and I immediately asked for the recipe! He said he modified it from one he found from Bobby Flay at foodnetwork.com… said next time he would would add the Brussels sprouts part way into the baking time because the potatoes take longer to cook.

• 3 tablespoons olive oil
• 1/2 pound applewood bacon, diced
• 4 shallots, thinly sliced
• 1 pound Brussels sprouts, trimmed and halved
• 8 baby Yukon gold potatoes, quartered
• Salt and freshly ground pepper
• 2 tablespoons unsalted butted
• 1 lemon, juiced

Preheat oven to 425 degrees F. Heat oil over medium heat in a roasting pan or large skillet. Add the bacon and cook until golden brown and crisp. Remove to a plate lined with paper towels. Add the shallots to the pan and cook until soft. Add the Brussels sprouts and potatoes and tos to combine. Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown, about 30 minutes. Remove from the oven and stir in butter and lemon juice. Transfer to a platter and top with reserved bacon.

Sharlene Hensrud, RE/MAX Results – Email – Minneapolis Realtor Who Cooks

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