Roasted Potatoes with Brussels Sprouts & Bacon
- 1 tablespoon olive oil
- 1 tablespoon whole grain mustard
- 3 to 4 medium yukon gold potatoes, cut into 3/4-inch chunks
- 1 shallot, thinly sliced
- 3 slices thick-cut bacon, diced
- 10 to 12 medium brussels sprouts (about 1/2 pound), trimmed and quartered
- This recipe is gluten-free
- Produce
- Brussels sprouts (about 1/2 pound), medium (10)
- Shallot (1)
- Yukon gold potatoes, cut into 3/4-inch chunks, medium (3)
- Meat
- Bacon, thick-cut (3 slices)
- Condiments
- Mustard, whole grain (1 tablespoon)
- Cooking & Baking
- Olive oil (1 tablespoon)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published March 2, 2011 (1 year ago).
50 people saved this recipe.
