1 package frozen Brussels sprouts
1 yellow onion, diced
2 tbsp olive oil
8 pieces of bacon, cooked & crumbled
3 tbsp fresh parsley, chopped
1/4 cup of white vinegar
3 tbsp sugar
2 tbsp water
1 yellow onion, diced
2 tbsp olive oil
8 pieces of bacon, cooked & crumbled
3 tbsp fresh parsley, chopped
1/4 cup of white vinegar
3 tbsp sugar
2 tbsp water
salt and pepper
Preheat the oven to 450 degrees. Line a large baking tray with
tin foil then coat well with cooking spray.
Put potatoes, sprouts and onions in a large bowl and drizzle with the
olive oil. Toss to coat and spread evenly on the prepared baking tray; season
with salt and pepper. Place into the oven and roast for 35-40 minutes or until
the potatoes are tender and cooked through, making sure to stir the potatoes
every 15 minutes. Remove from the oven and place into a clean large bowl.
While the potatoes are
cooking, cook the bacon in a skillet over medium heat, until crispy and cooked
through. Place the bacon on paper towels to drain the excess grease; crumble.
Combine the vinegar, water,
and sugar together then mix until well combined. Add the bacon crumbles to the
potatoes followed by the parsley. Drizzle the vinegar mixture on top and mix
until evenly coated. Season with additional salt and pepper, to taste and serve
warm.
adapted from a recipe from www.fortheloveofcooking.com
