Roasted Brussels Sprouts with Bacon and New Potatoes

You either hate them or you love them. With Brussels sprouts there tends to not be an in-between or grey area. But for those who love them, Roasted Brussels sprouts are a great addition to any meal adding flavor, nutrition and a delicious taste that will surely leave your taste buds screaming for more. The following is a great southern recipe for creating a tasty dish of sprouts with the flavors of new potatoes and crispy bacon. This dish is perfect for a homecooked meal at home, a family gathering, dinner party and even better, it is an excellent addition to your Labor Day cookout menu. Brussels sprouts are a perfect complimentary side to steaks, grilled or baked chicken breast, sharp cheeses, salads and stuffed pork chops.

Ingredients:

1/3 cup Extra Virgin Olive Oil
4 cups new potatoes
1 teaspoon paprika
1 teaspoon seasoning salt
3 cups Brussels sprouts
1 cup cooked bacon
2 tablespoons freshly ground black pepper
1 tablespoon Kosher salt

-Preheat oven to 400 degrees

Grease an 11x17 inch baking sheet pan with the extra virgin olive oil. In a separate bowl, add the vegetables and toss with the paprika, seasoning salt, bacon, pepper and salt until evenly and well coated on all sides. If the vegetables seem dry, add more oil until covered thoroughly.

Spread the vegetables evenly over the baking sheet making sure that they are not overlapping one another. Place on the middle rack in the oven and bake for 30-35 minutes or until properly roasted.

Yield: 6 servings

Variations include adding cashews, pine nuts, carrots, thyme, oregano, parmesan cheese, rosemary and red potatoes in place of new potatoes.