1 tablespoon olive oil, divided
1 tablespoon whole grain mustard
1 teaspoon coarse kosher salt
Freshly ground black pepper
1 1/2 pounds Yukon Gold potatoes, in 3/4-inch dice OR mini Yukon Gold potatoes, quartered
1/4 pound (about 3 slices) thick-cut bacon, diced
1/2 pound Brussels sprouts, trimmed and halved
Preheat the oven to 425°F. In a large bowl, whisk together the 1/2 tablespoon olive oil, mustard, and salt. Toss the potatoes and bacon in the bowl until evenly coated with the mustard and oil.
Spread the potato mixture evenly on a large, heavy baking sheet. Roast for 25 to 40 minutes, or until potatoes are tender, stirring every 10 minutes.
Turn the oven up to 475°F. Toss the Brussels sprouts with the remaining 1/2 tablespoon of oil. Push the potatoes to one side of the pan, and arrange the Brussels sprouts on the other half of the pan, cut sides down.
Continue roasting for about 15 more minutes, or until the sprouts are tender and browned, and the bacon is crisp. Salt to taste.
Recipe Notes
- This recipe as originally written called for 1 shallot, sliced and roasted along with the potatoes. If you have a shallot on hand, by all means throw it in, but it's not necessary for this simple side dish.