Roasted Potatoes, Brussels Sprouts, Red Pepper and Bacon
Servings: 8-10 servings as a side dish, 4-5 servings as a main dish
5medium size yukon gold and/or red potatoesabout 2 lbs, diced into 1/2"- 3/4" pieces
1teaspoonfreshly ground black pepperdivided
1poundBrussels sproutssliced into 2-3 pieces each
1large red bell peppersliced into thin strips
1/2poundbaconcut into 1/2" pieces, 2 tablespoons grease reserved after cooking
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!
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.
Roasted Potatoes, Brussels Sprouts, Red Pepper and Bacon https://barefeetinthekitchen.com/potatoes-brussels-sprouts-red-pepper-bacon/