(I have no idea why I only have a picture pre-roasting. Imagine it like this, but golden brown and delicious!)
1 lb. brussels sprouts
1 1/2 lbs. potatoes, yukon gold
6 shallots
3 slices bacon
3 tbsp olive oil
1 tsp salt
1/2 tsp pepper
2 tbsp butter
2 tsp lemon juice
Instructions
Trim the brussels sprouts by cutting off the base and removing any damaged outer leaves (also checking for bugs).
Wash potatoes and cut out bad spots.
Trim and peel shallots.
Cut potatoes into 1-inch cubes and set in large bowl.
Slice the brussels sprouts in half and toss into bowl with potatoes.
Slice the shallots and add to bowl.
Slice the bacon and add to bowl.
Add olive oil, salt, and pepper to the bowl. Mix well until everything is coated.
Pour contents into a large baking dish so that a shallow layer of ingredients covers the dish. If the vegetables stack too high, use a second baking dish. Roast in a 450 degree oven turning the vegetables every 15 minutes for a total of 40 minutes.
When vegetables are done, remove pan from oven and add butter to the ingredients. Toss until melted. Add lemon juice and toss.