These three ingredients couldn't really be bad together, no matter what we did with them (brussels sprouts and pork is a favorite combination). But we added some grainy mustard and caramelized shallots just to make things more interesting.
This recipe is a variation on one that a family member has made for us before, which is just potatoes and bacon. Simple ingredients, but the genius is in the execution: you don't cook the bacon beforehand. Just throw it in raw, and as it crisps, the rendered fat coats and flavors the vegetables.
We love the touch of mustard, a little tang that goes surprisingly well with the sprouts, too. The only thing you have to think about is giving the bacon and potatoes a head start in the oven, since the brussels sprouts take less time to cook. You want your potatoes to be pretty tender (a fork should go in without too much force) before you add the sprouts. And the smaller you dice your bacon, the crispier it'll be.
1 tablespoon olive oil
1 tablespoon whole grain mustard
3 to 4 medium yukon gold potatoes, cut into 3/4-inch chunks
1 shallot, thinly sliced
3 slices thick-cut bacon, diced
10 to 12 medium brussels sprouts (about 1/2 pound), trimmed and quartered
Preheat the oven to 425 degrees. In a large bowl, whisk together the olive oil and mustard. Toss the potatoes, shallot, and bacon in the bowl until evenly coated with the mustard and oil. Sprinkle lightly with salt and a few grinds of fresh pepper.
Spread the potato mixture in a baking dish (a 9-inch square pan works) and roast for 20 minutes, stirring halfway through.
Add the brussels sprouts to the pan and stir so that they are coated in some of the rendered bacon fat. Continue roasting for about 20 more minutes (stirring once), until the potatoes are cooked through and the bacon is getting crispy. Salt to taste.
(Image: Elizabeth Passarella)