Roasted Brussels Sprouts with Potatoes and Bacon

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I love brassicas - members of the mustard family. This includes broccoli, cabbage, cauliflower, kale, turnips, and brussels sprouts. I found this amazing recipe in an issue of Fine Cooking magazine. Whenever I can get fresh brussels sprouts, I will make this dish. Even if you don't think you like brussels sprouts, you should try this. Everyone loves it.

Ingredients

1 lb. brussels sprouts
1 1/2 lbs. potatoes, yukon gold
6 shallots
3 slices bacon
3 tbsp olive oil
1 tsp salt
1/2 tsp pepper
2 tbsp butter
2 tsp lemon juice

Instructions

Trim the brussels sprouts by cutting off the base and removing any damaged outer leaves (also checking for bugs - I usually toss out at least 3 infested sprouts for every pound).

Wash potatoes and cut out bad spots. I prefer to use baby yukons if I can find them, but the large ones work just as well.

Trim and peel shallots.

Cut potatoes into 1-inch cubes and set in large bowl.

Slice the brussels sprouts in half and toss into bowl with potatoes.

Slice the shallots and add to bowl.

Slice the bacon (I have six slices because I doubled this recipe) and add to bowl.

Add olive oil, salt, and pepper to the bowl. Mix well until everything is coated.

Pour contents into a large baking dish so that a shallow layer of ingredients covers the dish. If the vegetables stack too high, use a second baking dish. Roast in a 450 degree oven turning the vegetables every 15 minutes for a total of 40 minutes.

When vegetables are done, remove pan from oven and add butter to the indredients. Toss until melted. Add lemon juice and toss.

Serve hot.

	Trim the brussels sprouts by cutting off the base and removing any damaged outer leaves (also checking for bugs - I usually toss out at least 3 infested sprouts for every pound).
	Wash potatoes and cut out bad spots. I prefer to use baby yukons if I can find them, but the large ones work just as well.
	Trim and peel shallots.
	Cut potatoes into 1-inch cubes and set in large bowl.
	Slice the brussels sprouts in half and toss into bowl with potatoes.
	Slice the shallots and add to bowl.
	Slice the bacon (I have six slices because I doubled this recipe) and add to bowl.
	Add olive oil, salt, and pepper to the bowl. Mix well until everything is coated.
	Pour contents into a large baking dish so that a shallow layer of ingredients covers the dish. If the vegetables stack too high, use a second baking dish. Roast in a 450 degree oven turning the vegetables every 15 minutes for a total of 40 minutes.
	When vegetables are done, remove pan from oven and add butter to the indredients. Toss until melted. Add lemon juice and toss.
	Serve hot.