Roasted Brussel Sprouts and Potatoes
  • One container of brussel sprouts, washed with stems removed, and halved
  • An equal amount of new red potatoes, quartered
  • ¼ cup extra virgin olive oil
  • ¼ cup bacon pieces
  • ½ teaspoon of garlic salt
  • ½ teaspoon of black pepper
  1. Preheat your oven to 400 degrees, and line a cookie sheet with tinfoil for easier clean up.
  2. Put the brussel sprouts, potatoes and bacon pieces into a large Ziploc bag. Add the olive oil, pepper and garlic salt, then seal the bag.
  3. Shake until all of the brussel sprouts and potatoes are evenly coated.
  4. Pour the contents of your Ziploc bag onto the tinfoil-lined cookie sheet and make sure that they are evenly distributed so that they cook evenly.
  5. Cook for 30 minutes, or until the brussel sprouts and potatoes are nice and tender.
Recipe by 5 Minutes for Mom at