DifficultyBeginner

This Brussels Sprouts and Potatoes recipe is a “must try”!

Bone Suckin' Roasted Brussels Sprouts and Potatoes

Yields6 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins

1

Preheat the oven to 425˚ F.

2

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.

3

Add shallots to the skillet and cook until soft.

4

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.

5

Place the skillet in the oven to roast for 35 minutes. Enjoy!

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Ingredients

Directions

1

Preheat the oven to 425˚ F.

2

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.

3

Add shallots to the skillet and cook until soft.

4

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.

5

Place the skillet in the oven to roast for 35 minutes. Enjoy!

Bone Suckin’ Roasted Brussels Sprouts & Potatoes