Roasted Brussels Sprouts With Potatoes And Bacon - cooking recipe

Ingredients

1 1/2 lbs yukon gold potatoes, halved if very small
1 lb fresh Brussels sprout
6 medium shallots, quartered
3 slices thick-cut bacon, cut crosswise into 1/2 inch strips
3 tablespoons olive oil
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons butter, melted
1 tablespoon fresh lemon juice

Preparation

Heat oven to 450 deg.
Combine the potatoes, Brussels sprouts, shallots and bacon in large bowl; toss with the oil. Sprinkle with the salt and pepper and toss again.
Transfer to a 10 x 15 Pyrex dish and roast (I used my non-stick roasting pan), stirring every 15 minute until the veggies are tender and well browned (35 to 40 min.).
Combine melted butter and lemon juice in a small bowl and pour over veggies and toss to coat.
Serve immediately.