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Beer Roasted Potatoes with Brussel Sprouts and Bacon
Ready Time: 60min
Prep Time: 15min
Cook Time: 45min
This delicious and nutritious twist on potato salad was a finalist in the Potatoes USA sponsored “Potato Salad” Recipe Redux challenge.
24 oz fingerling potatoes, tri colored
1 lb brussels sprouts
5 slices center-cut bacon
1 cup beer
1 teaspoon toasted onion, minced and dried
1 teaspoon garlic, minced and dried
4 fresh rosemary sprigs olive oil kosher salt
Prep Time: 15min | Cook Time: 45min
Preheat oven to 450 °F.
Slice potatoes and brussels sprouts lengthwise.
In large bowl, quickly soak vegetables in beer.
Place on rimmed baking sheet and top with onion, garlic, rosemary, and drizzle of olive oil.
Bake 45 minutes, and stir midway through baking. Sprinkle roasted vegetables with kosher salt, break up the bacon, and add extra olive oil if desired.
9 years ago
I wish this web site was pin--er friendly----I like pinng one recipe at a time- this is a pain- do like...
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7 years ago
Excellent. My daughter learned to love brussel sprouts with this dish.
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