Go Back
Pan-Roasted Maple Dijon Potatoes and Brussels Sprouts with Bacon {sponsored}

Pan-Roasted Maple Dijon Potatoes and Brussels Sprouts with Bacon

Carrie @ poet in the pantry
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Salad
Servings 4

Ingredients
  

Vinaigrette

  • 1 Tablespoon apple cider vinegar
  • 3 Tablespoons extra virgin olive oil
  • 1 1/2 Tablespoons real maple syrup
  • <span class="mceItemHidden" data-mce-bogus="1"><span></span>1/2 teaspoon dijon mustard</span>
  • 1/4 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 1/4" slices

Instructions
 

Vinaigrette

  • <span></span>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

  • Microwave potatoes for 8 minutes. Cool slightly, then cut into 1/2" slices. Set aside.
  • In a large skillet, fry the bacon until crispy. Remove bacon to paper towel lined plate and reserve bacon fat. Wipe pan clean.
  • 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.
  • 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.
  • Transfer to serving bowl. Crumble bacon over the potatoes, add the dressing, and toss.
  • Serve warm.