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Roasted Brussel Sprouts and Potatoes
Ingredients
One container of brussel sprouts
washed with stems removed, and halved
An equal amount of new red potatoes
quartered
1/4
cup
extra virgin olive oil
1/4
cup
bacon pieces
1/2
teaspoon
of garlic salt
1/2
teaspoon
of black pepper
Instructions
Preheat your oven to 400 degrees, and line a cookie sheet with tinfoil for easier clean up.
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.
Shake until all of the brussel sprouts and potatoes are evenly coated.
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.
Cook for 30 minutes, or until the brussel sprouts and potatoes are nice and tender.