This Brussels Sprouts and Potatoes recipe is a “must try”!
Preheat the oven to 425˚ F.
Heat one tablespoon of oil in a large ovenproof skillet to medium high. Add pancetta and cook until brown and crisp. Remove pancetta and set aside.
Add shallots to the skillet and cook until soft.
Pour the remaining olive oil into a pan, along with sprouts and potatoes. Sprinkle Bone Suckin’® Steak Seasoning & Rub over the ingredients in the pan and stir. Top the sprouts and potatoes with pancetta.
Place the skillet in the oven to roast for 35 minutes. Enjoy!
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Ingredients
Directions
Preheat the oven to 425˚ F.
Heat one tablespoon of oil in a large ovenproof skillet to medium high. Add pancetta and cook until brown and crisp. Remove pancetta and set aside.
Add shallots to the skillet and cook until soft.
Pour the remaining olive oil into a pan, along with sprouts and potatoes. Sprinkle Bone Suckin’® Steak Seasoning & Rub over the ingredients in the pan and stir. Top the sprouts and potatoes with pancetta.
Place the skillet in the oven to roast for 35 minutes. Enjoy!
