Roasted Red Potatoes with Bacon & Brussels Sprouts
- Srv: 8
- By: Raquel DeHoyos
- 2 pounds red potatoes
- 1 ½ pounds brussels sprouts
- 5 sprigs fresh rosemary
- ¼ cup chopped Italian parsley
- 4 Tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 10 slices bacon
- 1 cup pecans
- 1 cup dried cranberries
Preheat oven to 400°.
Line two baking sheets with parchment paper and set aside.
Rinse potatoes and chop into 1-inch pieces. Place into a large mixing bowl.
Rinse brussels sprouts and trim any rough stems and cut in half. Add to mixing bowl.
Finely mince rosemary and parsley and dice the bacon. Add all to the vegetable mix.
Add olive oil, salt and garlic powder. Mix all very well and divide amongst the two baking sheets, vegetables cut side down. Do not overcrowd the pans.
Roast for 20 minutes, then remove from oven. Carefully give everything a good toss with a spatula and return to the oven for another 10 minutes.
In a large, dry skillet, over medium heat, lightly toast pecans for about 5 minutes. Keep whole or roughly chop.
Remove roasted vegetables from the oven and sprinkle with pecans and dried cranberries. Mix well and serve warm.