Roasted Potatoes, Leeks & Brussels Sprouts with Bacon

Roasted Potatoes, Leeks & Brussels Sprouts with BaconI love roasted potatoes and I love roasted Brussels sprouts, but have always been a bit disappointed when I have roasted them together, as the potatoes aren’t usually crisp enough and sprouts often don’t get the lovely charred look and taste and then I saw this method over on The Kitchn and realised what I was doing wrong.

The method that Faith uses essentially cooks the potatoes and
Brussels sprouts separately then toss them together just prior to serving – genius! I also loved her addition of grainy mustard and, of course, bacon!

Roasted Potatoes, Leeks & Brussels Sprouts with Bacon

This dish can easily be extended to feed more mouths, if necessary,
simply add additional potatoes – increasing the quantity of potatoes to 1kg will make a dish that easily feeds six.

Serves 4

olive oil
1 tbsp whole grain mustard
sea salt and freshly ground black pepper
600g medium-sized potatoes, scrubbed and cut into wedges
4 rashers bacon, diced 500g Brussels sprouts, trimmed and halved
1 leek, sliced

1              Preheat oven to 220°C.

2              Place a splash of oil, mustard and a good grind of salt and black pepper in a bowl and whisk to combine. Add potato wedges and bacon and toss to combine. Using a slotted spoon transfer
mixture to a baking tray and spread out in a single layer. Set bowl aside. Roast for 20-30 minutes, tossing several times, or until
potatoes are tender.

3              Increase oven temperature to 250°. Add Brussels sprouts and leek to reserved bowl, add another splash of oil and toss to
combine.

4              Push potato mixture to one side of the pan. Add Brussels sprouts mixture to other side of pan, spread out in a single layer and cook for 20 minutes or until Brussels sprouts are tender and starting to brown and potatoes are crispy. Toss potato and Brussels sprouts mixture together, check seasoning and serve.

Where did the ingredients for this dish come from:
Bacon: Wild Game Salamis – Clive; Leek: The Chef’s Garden
Epicurean
– Hastings; Brussels sprouts, potatoes: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: wholegrain mustard, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe slightly adapted by Rachel Blackmore

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Other Brussels sprouts recipes you might like to try:

Sautéed Brussels Sprouts & Leeks with Bacon

Indian-spiced Roasted Brussels Sprouts & Parsnips

Indian-spiced Roasted Brussels Sprouts & Parsnips

 

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