"Most of us are just about as happy as we make up our minds to be." ~ Abraham Lincoln
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
- 3 tablespoons olive oil
- 1/2 pound applewood bacon, diced
- 4 shallots, thinly sliced
- 1 pound Brussels sprouts, trimmed and halved
- 8 baby Yukon gold potatoes, quartered
- Salt and freshly ground pepper
- 2 tablespoons unsalted butted
- 1 lemon, juiced
Preheat oven to 425 degrees F. Heat oil over medium heat in a roasting pan or large skillet. Add the bacon and cook until golden brown and crisp. Remove to a plate lined with paper towels. Add the shallots to the pan and cook until soft. Add the Brussels sprouts and potatoes and tos to combine. Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown, about 30 minutes. Remove from the oven and stir in butter and lemon juice. Transfer to a platter and top with reserved bacon.