Pan-Roasted Maple Dijon Potatoes and Brussels Sprouts with Bacon

I developed this recipe for Pan-Roasted Maple Dijon Potatoes and Brussels Sprouts with Bacon in collaboration with Side Delights, who compensated me for this post. All opinions, as always, remain my own. Thanks for sharing my excitement for the brands that help keep my creativity flowing!

Pan-Roasted Maple Dijon Potatoes and Brussels Sprouts with Bacon {sponsored}Those lazy, hazy days of summer will be upon us soon and I, for one, cannot wait.

If you’ve been following along for a while, then you know that the past six months were a bit…difficult. I’m happy to report that the situation is much improved–thanks to a great team of medical professionals I have surrounded myself with–and I’m finding myself enjoying much in life again. Of course, it helps that I also have awesome friends who support me. I don’t know where I’d be right now without them!

Using Side Delights potatoes makes it so easy to prepare just about any meal! {sponsored}Summer! When I flip through my Timehop at this time of year, I can’t escape reminders that my last big summer I was supposed to spend home with the kids was spent, instead, convalescing from a herniated disc and back surgery. Even today, I can’t escape that, as it affects my quality of life even now. But this year will be different. This year, I will be outside more, basking in those sun rays. Getting dirt under my finger nails as I attempt, once again, to make things grow. Reading books. Feeling warm breezes caress my skin. Wearing a fatkini–in public!! Truly living summer, and loving every minute of it.

Pan-Roasted Maple Dijon Potatoes and Brussels Sprouts with Bacon {sponsored}Side Delights Steamables make this all the more possible. Because they’re already triple washed, all you have to do is toss the 1.5-pound bag right in the microwave and in 8 minutes–KABLAM!–potatoes! It’s somewhat magical in its simplicity, and this is my kind of magic exactly. No dishes to dirty, no scrubbing, and no stress! I love it!

Pan-Roasted Maple Dijon Potatoes and Brussels Sprouts with Bacon {sponsored}Side Delights asked me to rethink Potato Salad for them and I was thrilled to do so!

Traditional potato salad has never been attractive to me–too heavy and too cold. I had my own ideas on what makes a great potato salad and I’m so happy to share them with you today!

Pan-Roasted Maple Dijon Potatoes and Brussels Sprouts with Bacon {sponsored}Potatoes are already pretty freaking awesome, but they’re even better when they’re roasted. Except I don’t want to turn the oven on in the summer, so I opted for pan-roasting…in bacon fat. Because you really can’t do any better than that. Except I did, because I added the bacon, too, as well as some Brussels sprouts, to boot, dressed in a tangy-sweet maple dijon vinaigrette that takes no time at all to whip up. This is perfection! I prefer this dish warm, but you can chill, if you prefer. If you are chilling, you may want to double the vinaigrette and keep half to add when serving, in case the potatoes sucked it all up while they hung out in the fridge. They can be a little greedy like that.

Pan-Roasted Maple Dijon Potatoes and Brussels Sprouts with Bacon {sponsored}Verdict? Best Summer EVER, thanks to my version of potato salad and Side Delights Steamables! Get on this!

Pan-Roasted Maple Dijon Potatoes and Brussels Sprouts with Bacon
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Serves: 4
Ingredients
Vinaigrette
  • 1 Tablespoon apple cider vinegar
  • 3 Tablespoons extra virgin olive oil
  • 1½ Tablespoons real maple syrup
  • ½ teaspoon dijon mustard
  • ¼ teaspoon kosher salt
  • 1/16 teaspoon ground black pepper
Salad
  • 1-1/2 pounds small potatoes (like Side Delights Steamables Golden Potatoes)
  • 5 slices bacon
  • 12 ounces Brussels sprouts, trimmed and cut into ¼" slices
Instructions
Vinaigrette
  1. In a 2-cup liquid measuring cup, combine the vinegar, olive oil, maple syrup, dijon mustard, salt, and pepper and whisk briskly until combined. Set aside.
Salad
  1. Microwave potatoes for 8 minutes. Cool slightly, then cut into ½" slices. Set aside.
  2. In a large skillet, fry the bacon until crispy. Remove bacon to paper towel lined plate and reserve bacon fat. Wipe pan clean.
  3. Add 2 Tablespoons reserved bacon fat and the Brussels sprouts to the pan. Cook over medium to medium high heat until slightly charred, about 10 minutes. Remove to a large serving bowl and wipe pan clean.
  4. Add 2 Tablespoons reserved bacon fat and the sliced potatoes to the pan and cook over medium high heat, tossing periodically, until browned, about 10-15 minutes.
  5. Transfer to serving bowl. Crumble bacon over the potatoes, add the dressing, and toss.
  6. Serve warm.

 

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