Rosemary Potatoes and Bacon Brussel Sprouts

Today is New Years!!! Im soo excited, I have everything ready for tonight, my pork leg, blueberry cheesecake and now i will share with you my rosemary potatoes and my bacon brussel sprouts.  I hope you all have a wonderful New Year, eat until you are stuffed because remember diet starts tomorrow. Many blessings your way and remember to drink responsibly! Salud and enjoy!

ROSEMARY POTATOES

rosemarypotatoes

 

INSTRUCTIONS:

– 2 tablespoons olive oil

– 1 tablespoon paprika
– 1 1/2 teaspoons Rosemary leaves, finely crushed
– 1 teaspoon sea salt
– 1/2 teaspoon freshly ground black pepper
– 1/2 teaspoon garlic powder
– 1 1/2 pounds small red potatoes

INSTRUCTIONS:

– Preheat oven to 425 degrees F.
– Prepare a sheet pan by lining with aluminum foil and spraying with cooking spray.
– In a large bowl, combine olive oil, paprika, Rosemary, salt, pepper, and garlic powder. Add potatoes; toss well to coat.
– Arrange potatoes in a single layer on the prepared pan and bake for 45 minutes or until potatoes are cooked tender, stirring potatoes occasionally during the cooking time.

BACON BRUSSELS SPROUTS


baconbrusselsINGREDIENTS:

– 1lb Brussel Sprouts
– 3 Strips Thick-cut Bacon
– 1 Tbs Olive Oil
– Salt and Pepper

INSTRUCTIONS:

– Cut the brussel sprout in half making sure to cut through the core so that it holds together.
– Cut the bacon in thirds and fry it in a medium heat pan. When the bacon is done, remove it but leave the fat behind.
– Add the olive oil to it with some salt and pepper.  Place the brussel sprouts face down in the pan and cover the pan.  Turn the heat to medium-low and cook for 10-12 minutes.
– When the brussel sprouts are good and caramelized add the bacon back in to reheat.
– Serve immediately

One thought on “Rosemary Potatoes and Bacon Brussel Sprouts

  1. Pingback: Rosemary Potatoes | What2Cook

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