This has got to be the easiest, tastiest and—in my humble opinion—best way to make an amazing side dish for lots people with minimal effort.

Roasting the veggies brings out so much flavour not only in the Brussel’s sprouts, but also the potatoes. The warm spices, the onion and salty bacon do the rest.

It’s a fairly safe dish, but hey… there’s no shame in playing safe when you’re cooking for a lot of people and want to hang on to your sanity!

 

Ingredients:

2 pounds brussels sprouts
3 pounds potatoes
1 seriously large onion
9 oz bacon (in small pieces)
1/2 tsp ras el hanout
2 1/2 tsp curry powder (I used a spicy curry madras)
kosher salt

 

Directions:

Small Brussels sprouts taste best, but slightly bigger ones are easier to roast. Cut off the stem and remove the outer layer.

I opted for waxy potatoes that hold their shape.

Peel and cut them in bit-sized pieces. Not too big or they’ll be undercooked while the sprouts are already done. It’s yuck.

Coarsely chop a very large or two medium onions.

 

 
Feeling adventurous? Add some garlic as well! Live on the wild side.
 

Cook the bacon until it starts to crisp up. Not too crispy, though.

 
If there’s a lot of bacon fat, feel free to scoop out some, but I’m using it to flavour the sprouts and potatoes as well so mine isn’t going anywhere. Besides, the world will end tomorrow anyway.
 

Add the onion and cook until the onion turns slightly translucent.

In with those sprouts. Cook them for a few minutes.

Add the ras el hanout (optional but oh-so good!) and curry. I used curry madras, love a little kick.

Mix it al up.

Add your potatoes and make sure they get some of the curry on them.

 
I can use my roasting tray on my stove top, but otherwise you might want to consider transferring things to a roasting tray or large oven dish now.
 

Sprinkle the kosher salt all over.

That’s it.

 
Roast everything in a preheated oven at 200C° (400F°) for 45 minutes. Make sure you give things a stir every now and then so the sprouts will roast on all sides and don’t end up all nasty and black!
 

No matter how you turn it… this is good food for any occasion.

Potato, Sprouts & Bacon Medley
Ingredients	2 pounds brussels sprouts 3 pounds potatoes 1 very large onion 9 oz bacon (in small pieces) 1/2 tsp ras el hanout (recipe at kayotickitchen.com) 2 1/2 tsp curry powder (I used a spicy curry madras) kosher salt
Directions	Small Brussels sprouts taste best, but slightly bigger ones are easier to roast. Cut off the stem and remove the outer layer. Peel and cut them in bit-sized pieces. Not too big or they’ll be undercooked while the sprouts are already done. Coarsely chop a very large or two medium onions. Cook the bacon until it starts to crisp up. Not too crispy, though. If there’s a lot of bacon fat, feel free to scoop out some, but I’m using it to flavour the sprouts and potatoes as well. Add the onion and cook until the onion turns slightly translucent. In with those sprouts. Cook them for a few minutes. Add the ras el hanout (optional but oh-so good!) and curry. I used curry madras. Mix it all up and stir in your potatoes. Sprinkle the kosher salt all over and roast everything in a preheated oven at 200C° (400F°) for 45 minutes. Make sure you give things a stir every now and then so the sprouts will roast on all sides and don’t end up all nasty and black!
Meal type:	Main Course, Poultry
Servings:	6
Copyright:	© kayotickitchen.com