Roasted Brussels Sprouts with Potatoes and Bacon: A Symphony of Earthy Flavors

I still remember the first time I truly got Brussels sprouts. For years, they were that slightly bitter, vaguely sulfurous vegetable that our mothers boiled into submission, leaving us with a house that smelled like a forgotten science experiment. Then, one crisp autumn evening, a culinary revelation arrived on a baking sheet. The transformative magic of high heat, coupled with the irresistible allure of smoky bacon and yielding potatoes, turned these humble brassicas into something utterly crave-worthy. It wasn’t just about avoiding the dreaded smell; it was about discovering a depth of flavor and a delightful textural contrast that had been hidden all along. This dish, born from a magazine clipping and a healthy dose of skepticism, has since become a beloved staple in my kitchen, a testament to the power of simple ingredients treated with respect.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35 to 40 minutes
• Total Time: 50 to 55 minutes
• Servings: 6 to 8
• Yield: 1 substantial side dish
• Dietary Type: Not explicitly vegetarian or vegan due to bacon and butter

Ingredients

• 1 ½ pounds Yukon Gold potatoes, halved if very small
• 1 pound fresh Brussels sprouts
• 6 medium shallots, quartered
• 3 slices thick-cut bacon, cut crosswise into ½-inch strips
• 3 tablespoons olive oil
• 2 teaspoons kosher salt
• ½ teaspoon fresh ground black pepper
• 2 tablespoons butter, melted
• 1 tablespoon fresh lemon juice

Equipment Needed

• Large bowl
• Measuring spoons and cups
• Sharp knife
• Cutting board
• Oven
• 10 x 15-inch Pyrex dish or non-stick roasting pan

Instructions

1. Begin by preheating your oven to a robust 450 degrees Fahrenheit (230 degrees Celsius). This high heat is crucial for achieving that perfect caramelization and crispness.
2. In a large bowl, combine the prepared potatoes, Brussels sprouts, and shallots. Add the cut bacon strips to the same bowl.
3. Drizzle the olive oil over the contents of the bowl. Toss everything thoroughly to ensure that each piece of vegetable and bacon is lightly coated in the oil.
4. Next, sprinkle the kosher salt and fresh ground black pepper over the mixture. Toss again, ensuring the seasonings are evenly distributed.
5. Transfer the seasoned ingredients from the bowl into a 10 x 15-inch Pyrex dish or a similar-sized non-stick roasting pan. Spread the ingredients in a single layer as much as possible; this promotes even roasting.
6. Place the dish into the preheated oven and roast for 35 to 40 minutes. During this time, it’s important to stir the vegetables every 15 minutes. This step is key to ensuring that all sides of the vegetables get beautifully browned and tender, and that the bacon renders properly without burning. You’ll know they’re ready when the veggies are tender and well-browned.
7. While the vegetables are roasting, in a small bowl, combine the melted butter and fresh lemon juice. Whisk them together until well incorporated.
8. Once the vegetables have finished roasting and have reached the desired tenderness and browning, carefully remove the dish from the oven.
9. Pour the butter and lemon juice mixture over the hot vegetables and bacon.
10. Toss everything gently to coat all the components evenly with the lemon-butter dressing.
11. Serve immediately, allowing everyone to enjoy the dish at its peak warmth and flavor.

Expert Tips & Tricks

The beauty of this recipe lies in its simplicity, but a few nuances can elevate it even further. When preparing your potatoes, aim for pieces that are roughly the same size as your halved or quartered Brussels sprouts. This ensures they all cook at a similar rate, preventing some from becoming mushy while others remain undercooked. If you can’t find Yukon Golds, any waxy potato like Red Bliss will work well; starchy potatoes like Russets might break down too much. For the Brussels sprouts, always start with fresh ones. Trim off any discolored outer leaves and slice larger ones in half vertically so the cut side can caramelize nicely. Don’t be afraid of a little charring on the edges of the sprouts – that’s where much of the delightful flavor comes from! The bacon should be thick-cut for the best texture and rendered fat, which helps cook the vegetables. As for the roasting pan, if you don’t have a Pyrex dish that fits the dimensions precisely, any oven-safe baking sheet or roasting pan that allows for a relatively even layer of ingredients will suffice. The goal is to give them space to roast, not steam.

Serving & Storage Suggestions

This Roasted Brussels Sprouts with Potatoes and Bacon is a versatile side dish that shines alongside a variety of main courses. It’s particularly wonderful with roasted chicken, pork tenderloin, or a hearty steak. For an appealing presentation, serve it directly from the roasting dish or transfer it to a warm serving platter. The glistening coating of lemon-butter and the crispy bits of bacon make for a visually enticing dish.

Leftovers, if there are any, can be stored in an airtight container in the refrigerator for up to 3 days. The texture may soften slightly upon refrigeration, but the flavors will still be excellent. To reheat, a brief stint in a moderate oven (around 350°F or 175°C) for 10-15 minutes will help revive some of its original crispness. Alternatively, you can reheat gently in a skillet over medium heat, adding a splash more olive oil or butter if needed. Due to the presence of bacon, this dish is not ideal for freezing.

Nutritional Information

This is an estimate and can vary based on ingredient brands and exact portion sizes.

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	285
Total Fat	16 g	21%
Saturated Fat	5 g	25%
Cholesterol	18 mg	6%
Sodium	728 mg	30%
Total Carbohydrate	32 g	10%
Dietary Fiber	5 g	18%
Sugars	3 g	6%
Protein	6 g	12%

Note: Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

While this recipe is wonderfully balanced as is, there are always ways to put your own spin on it! For those who prefer not to use bacon, pancetta offers a similar savory depth, or you could omit it entirely and rely on a pinch of smoked paprika for that smoky essence. If shallots are unavailable, a sweet onion or even red onion, cut into similar wedges, can be used. For a brighter, more pungent kick, consider adding a clove or two of minced garlic along with the shallots during the last 15 minutes of roasting, being careful not to burn it. A sprinkle of fresh herbs like chopped parsley or chives just before serving can add a burst of freshness. For a touch of heat, a pinch of red pepper flakes tossed in with the vegetables before roasting would be a welcome addition.

FAQs (Frequently Asked Questions)

Q: Why do my Brussels sprouts smell so strong when cooked?
A: The strong smell often associated with Brussels sprouts comes from sulfur compounds released when they are overcooked or boiled. Roasting at a high temperature, as in this recipe, helps to caramelize the sugars and minimize the release of these compounds, resulting in a sweeter flavor and less potent aroma.

Q: Can I use a different type of potato?
A: Yes, waxy potatoes like red potatoes or fingerlings work well as they hold their shape during roasting. Starchy potatoes like Russets tend to become mushy, so they are less ideal for this recipe.

Q: How can I make this dish crispy without burning it?
A: Ensure your oven is fully preheated to 450°F. Spreading the ingredients in a single layer in the roasting pan is crucial for air circulation and even browning. Stirring the vegetables every 15 minutes also helps ensure all sides get exposed to the heat for optimal crisping.

Q: Is it necessary to cut the bacon?
A: Cutting the bacon into ½-inch strips allows it to crisp up nicely and distribute its rendered fat and flavor throughout the vegetables. Leaving it in larger pieces might result in uneven cooking.

Q: What can I do if I don’t have a non-stick roasting pan?
A: If you don’t have a non-stick pan, you can line a standard baking sheet with parchment paper or foil, or lightly grease a regular roasting pan to prevent sticking.

Final Thoughts

This Roasted Brussels Sprouts with Potatoes and Bacon is more than just a side dish; it’s a testament to how simple ingredients, when treated with the right technique, can transform into something truly spectacular. It’s the kind of dish that can win over even the staunchest Brussels sprout skeptic and find a permanent place in your culinary repertoire. I encourage you to give it a try, perhaps alongside your favorite roasted meats or as a hearty vegetarian option if you opt out of the bacon. Share your culinary triumphs and any creative twists you discover – I’d love to hear about them!