barefeetinthekitchen.com

A family cooking and food blog housing over 1200 recipes with photographs and easy-to-follow instructions.

You are here: Home » Recipes » Side Dishes » Roasted Potatoes, Brussels Sprouts, Red Pepper and Bacon

Roasted Potatoes, Brussels Sprouts, Red Pepper and Bacon

· 9 Comments

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe
A bunch of food on a table, with Potato and Peppers

Roasted potatoes tossed with lightly caramelized Brussels sprouts and bell peppers and then topped with a generous sprinkling of bacon; this dish was delicious and hearty enough to be dinner all by itself.

I served this with easy pan-fried chicken. If you haven’t tried that chicken yet, it is still my go-to main dish for an easy dinner.

There was enough of the potatoes and vegetables leftover the next day for me to enjoy this again for breakfast, topped with a fried egg. I love everything about this meal.

A close up of food, with Potato and Bacon

Roasted Potatoes, Brussels Sprouts, Red Pepper and Bacon

Print Pin Rate
Servings: 8 -10 servings as a side dish, 4-5 servings as a main dish

Ingredients

  • 5 medium size yukon gold and/or red potatoes about 2 lbs, diced into 1/2"- 3/4" pieces
  • 2-3 tablespoons olive oil
  • 1 1/2 teaspoons salt divided
  • 1 teaspoon freshly ground black pepper divided
  • 1 pound Brussels sprouts sliced into 2-3 pieces each
  • 1 large red bell pepper sliced into thin strips
  • 1/2 pound bacon cut into 1/2" pieces, 2 tablespoons grease reserved after cooking

Instructions

  • Preheat the oven to 400 degrees. Place the potatoes on a silpat lined (or well greased) baking sheet and drizzle them with oil. Toss with your hands to coat and sprinkle generously with about a teaspoon salt and 1/2 teaspoon pepper. Roast for 30-35 minutes, stirring once in the middle of that time. (If the potatoes finish before you are ready to add the rest of the vegetables, remove them from the oven and set them on top of the stove for a few minutes.)
  • While the potatoes are baking, cook the bacon in a skillet over medium heat. Stir as needed, to separate the pieces. Remove the cooked bacon to a paper towel lined plate. Prepare the vegetables and place them in a large mixing bowl. Drizzle the vegetables with 2 tablespoons of bacon grease and toss with tongs to coat. Sprinkle with the remaining salt and pepper.
  • After the potatoes have cooked for 30-35 minutes, add the vegetables to the tray. Stir to combine and spread everything across the tray. Roast for 15 minutes, until the vegetables are tender and lightly browned on the edges. Remove from the oven and top with bacon. Enjoy!

Notes

If you don't happen to be a fan of Brussels sprouts, broccoli works just as well in this recipe. Broccoli cooks in the same amount of time as the Brussels sprouts.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

ONE YEAR AGO TODAY: Pepperjack Green Chile Breakfast Sandwiches
TWO YEARS AGO TODAY: Spinach with Lemon and Pine Nuts

About Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *






  2. Velva says

    Love brussels sprouts…Delicious and combined with this combination exatra deliicous. The idea that you enjoyed it in the morning with a fried egg, over the top.Velva

    Reply

  7. Michelle says

    MADE these tonight and all I can say is WOW, where have I been for 43 years never having brussel sprouts once in my life! so glad I got different and tried this tonight b/c this recipe is AWESOME! wow, even my kid ate it!

    Reply

archives