Recipe: Roasted Potatoes with Brussels Sprouts & Bacon

2011_03_04-brussels

Course Side Dishes

Ingredients in this Recipe

1 shallot, thinly sliced
1 tablespoon olive oil
1 tablespoon whole grain mustard
10 to 12 medium brussels sprouts (about 1/2 pound), trimmed and quartered
3 slices thick cut bacon, diced
3 to 4 medium yukon gold potatoes, cut into 3/4 inch chunks

Recipe Preparation

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