1 pound of washed and trimmed brussel sprouts each cut in half

1 pound of baby potatoes

4 slices of thick cut bacon

1 tablespoon olive oil

1 teaspoon unsalted butter

1 teaspoon crushed garlic

1 tablespoon finely chopped chives

1 teaspoon hot paprika

2 thai chili peppers (optional)

salt and black pepper











Heat oven to 400 degrees.

On the stove top place a pot with water to boil. Once the water has started to boil put you potates in it. Once the potatoes are fork tender remove from the heat and drain. Set aside.

Set another pan on the stove with water again and once it has started to boil drop your brussel spouts in it. This is only going to blanch, so after two minutes in the hot water turn off the stove and place the sprouts in a bowl filled with water and ice (an ice bath). This process ensures that the sprouts retains its bright green color.

On a baking sheet spread out the potatoes and brussel spouts. Do not crowd it as it has to crisp up. Drizzle the olive oil over the pototoes. Toss in the salt, black pepper and paprika. Toss all this together. Spread everything evenly on the baking sheet. randomly drop the back pieces over the potatoes and sprouts. Place in the oven for 20 minutes.

The only thing left to be cooked here is the bacon. We want that the bacon browned and crispy.

While this is in the oven place your soft butter in a bowl with the garlic and thai peppers.

As soon as you remove the potatoes and sprouts from the oven toss with the galic butter spread. Sprinkle the chives over it and serve hot! Enjoy.

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