Roasted candy potatoes and Brussels sprouts are pure awesomeness from begin to end. Including salty bacon and a splash of vinegar makes this one heck of a implausible aspect dish.
I served these Brussel sprouts and candy potatoes with balsamic glazed meatloaf (a household favourite!) and this easy creamed corn. The entire household beloved this meal!
If I’m fortunate sufficient to have any of this recipe remaining after a meal, I very fortunately name it my lunch the next day.
I’m all the time in favor of utilizing as a lot contemporary produce as attainable for just about each meal. Sweet potatoes are a favourite with my household and we use them in as many recipes as attainable.
Roasted sweet potatoes are my center son’s favourite potatoes. I often use candy potatoes in breakfast skillets. Topped with an egg, that’s a savory breakfast that all the time makes me smile.
Final however not least, these Vanilla Bean Whipped Sweet Potatoes have been Sean’s favourite Thanksgiving dish ever since we have been courting. (With no added sugars and simply the sweetness of the potatoes, Sean chooses a second serving of those potatoes over dessert more often than not.)
You’ll want the next elements to make these roasted Brussel sprouts and candy potatoes:
- bacon
- Brussels sprouts
- candy potatoes
- kosher salt
- freshly floor black pepper
- white balsamic vinegar
Brussels sprouts and potatoes are a terrific mixture nevertheless you make them. Balsamic, bacon, and sweet potatoes are one other pairing that I really like. So, this recipe? It pulls every little thing we love collectively in a mouth-watering aspect dish.
Roasted Brussels Sprouts and Candy Potatoes
To make these roasted Brussel sprouts and candy potatoes, begin by preheating the oven to 425°F. Organize the bacon in a single layer on a big baking sheet. Bake for Quarter-hour, till virtually cooked via, however not but crispy.
Take away the bacon items from the tray and set them apart on a paper towel lined plate.
Switch the candy potatoes to the baking sheet and toss with a spatula to coat within the bacon grease.
Sprinkle generously with salt and pepper. Unfold the candy potatoes throughout the sheet and roast for 20 minutes.
Whereas the potatoes are roasting, trim and slice the Brussels sprouts and drizzle them with olive oil. Season nicely with salt and pepper.
When the potatoes have been within the oven for 20 minutes, use a spatula to stir them gently and scoot them to the perimeters of the baking sheet.
Roasted Candy Potato and Brussels Sprouts
Add the Brussels sprouts to the baking sheet and unfold throughout the pan. Return the pan to the oven and roast for 12 minutes.
Take away from the oven, stir the greens gently, and add the partially cooked bacon to the baking sheet together with the candy potatoes and Brussels sprouts.
Return to the oven and roast for an extra 8 minutes. The bacon needs to be crisp and the candy potatoes and Brussels sprouts needs to be barely crisp on the skin and fork-tender.
Drizzle with vinegar and toss to coat. Serve heat.
COOK’S NOTE: Take note of the dimensions of the potato items for this recipe. If the items are a lot bigger than ½-inch, the cooking time might be longer than famous above.
White potatoes could also be substituted for the candy potatoes on this recipe. Contemporary inexperienced beans or asparagus might be substituted for Brussels sprouts on this recipe.
Conventional balsamic could also be substituted for white balsamic vinegar on this recipe.
{initially printed 11/2/20 – recipe notes and photographs up to date 12/29/22}
Disclosure: I partnered with Meijer (my favourite grocery retailer ever!) to share this dish with you many years in the past. This stays one in all our favourite Brussels sprouts recipes. Thanks for supporting the manufacturers that make Barefeet In The Kitchen attainable. As all the time, all ideas and opinions are my very own.
