Pan-Roasted Maple Dijon Potatoes and Brussels Sprouts with Bacon

Prep time: 10 mins – Cook time: 30 mins – Serves: 4

 

Ingredients:

Vinaigrette

  • 1 Tablespoon apple cider vinegar
  • 3 Tablespoons extra virgin olive oil
  • 1½ Tablespoons real maple syrup
  • ½ teaspoon dijon mustard
  • ¼ teaspoon kosher salt
  • 1/16 teaspoon ground black pepper

Salad

  • 1-1/2 pounds small potatoes (I like Side Delights Golden Potatoes)
  • 5 slices bacon
  • 12 ounces Brussels sprouts, trimmed and cut into ¼” slices

Instructions:

Vinaigrette

  • In a 2-cup liquid measuring cup, combine the vinegar, olive oil, maple syrup, dijon mustard, salt, and pepper and whisk briskly until combined. Set aside.

Salad

  • Microwave potatoes for 8 minutes. Cool slightly, then cut into ½” slices. Set aside.
  • In a large skillet, fry the bacon until crispy. Remove bacon to paper towel lined plate and reserve bacon fat. Wipe pan clean.
  • Add 2 Tablespoons reserved bacon fat and the Brussels sprouts to the pan. Cook over medium to medium high heat until slightly charred, about 10 minutes. Remove to a large serving bowl and wipe pan clean.
  • Add 2 Tablespoons reserved bacon fat and the sliced potatoes to the pan and cook over medium high heat, tossing periodically, until browned, about 10-15 minutes.
  • Transfer to serving bowl. Crumble bacon over the potatoes, add the dressing, and toss.
  • Serve warm.

By: Carrie Vibert – Poet in the Pantry

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