Real Recipes From Real Home Cooks ®

rosemary bacon brussels sprouts & new potatoes

(8 ratings)
Blue Ribbon Recipe by
Staci Smith
Wade, MS

I'm terrible about measurements!! I will have to estimate as best I can. When my husband and I married, he hated Brussels sprouts. But, like MOST men, POOF... just add bacon and it's almost a guaranteed winner!

Blue Ribbon Recipe

This recipe is a wonderful way to serve roasted Brussels sprouts. The combination of bacon and potatoes elevates the recipe. We love the smoky flavor and crunch bacon adds. The Brussels sprouts, new potatoes, and sweet onion get slightly caramelized. Roasted rosemary adds a fresh, earthy flavor to the dish. They'll be delicious for a weeknight dinner or holiday meal.

— The Test Kitchen @kitchencrew
(8 ratings)
yield 4 -6
prep time 20 Min
cook time 45 Min
method Saute

Ingredients For rosemary bacon brussels sprouts & new potatoes

  • 2 lb
    Brussels sprouts (may use frozen)
  • 5 sprig
    rosemary, large/fresh (leave whole)
  • 6 slice
    bacon (good hickory smoked or apple smoked)
  • 1 lb
    new red potatoes, small and quartered
  • 2 oz
    olive oil, light
  • 1 sm
    sweet onion, quartered and thinly sliced

How To Make rosemary bacon brussels sprouts & new potatoes

  • Oven set to preheat.
    Set oven to preheat to 400 degrees.
  • Trimming the Brussels sprouts.
    If using frozen Brussels sprouts, thaw first. I have thawed them in the microwave with no damage to the texture. Cut off the hard ends. Then cut any large ones in half. Set aside.
  • Cut potatoes and rosemary in a glass baking dish.
    Wash your rosemary and new potatoes. Cut the small potatoes into quarters. Pat the rosemary and potatoes dry. Place the potatoes and rosemary in an ovenproof Pyrex-type container. Spread them in a single layer with rosemary under and on top of the potatoes. Pour the olive oil on top and sprinkle with coarse ground salt. Mix very well. Cover and place in the oven. (Baking will take about 15 minutes, the idea is to get the aroma of the rosemary going and for the potatoes to start getting soft.)
  • Chopping pieces of fried bacon.
    Using a large skillet (I use a 16" cast iron, I like how it browns/caramelizes) place your bacon into the frying pan and begin frying at med-low to medium heat. Render the fat from the bacon, and when bacon is done remove to paper towels to be crumbled prior to serving.
  • Cooking Brussels sprouts and onions in bacon grease.
    Add Brussels sprouts to the bacon fat in the pan and then the onions. Cook for about 5-10 minutes.
  • Mixing potatoes into the Brussels sprouts and topping with cooked rosemary.
    Remove potatoes and rosemary from the oven. Mix very well. Leave as much olive oil behind as you can. Add the potatoes to the pan with sprouts and mix together. Place rosemary on top and cover. You are going to cook at a nice sizzle (low medium to medium according to your stove) stirring frequently. Do your best to keep the rosemary intact.
  • Seasoning the caramelized Brussels sprouts and bacon.
    When sprouts are crisp tender, and the potatoes are soft through, remove the rosemary and discard. Sprinkle more coarse salt, along with coarse black pepper to taste.
  • Sprinkling chopped bacon over Brussels sprouts and potatoes.
    Crumble and mix in 3/4 of the bacon. Remove all to a serving bowl or plate, and crumble the rest of the bacon on top!! Serve :)