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Beer Roasted Potatoes with Brussel Sprouts and Bacon

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Print Recipe
Potato Type: Fingerling
Cuisine: American
Prep Method: Baked


Side Dish

Prep Time

15 Mins

Cook Time

45 Mins


Serves 6


  • 24 oz fingerling potatoes, tri colored
  • 1 lb brussels sprouts
  • 5 slices center-cut bacon
  • 1 cup beer
  • 1 teaspoon toasted onion, minced and dried
  • 1 teaspoon garlic, minced and dried
  • 4 fresh rosemary sprigs olive oil kosher salt


  1. Preheat oven to 450 °F.
  2. Slice potatoes and brussels sprouts lengthwise.
  3. In large bowl, quickly soak vegetables in beer.
  4. Place on rimmed baking sheet and top with onion, garlic, rosemary, and drizzle of olive oil.
  5. Bake 45 minutes, and stir midway through baking. Sprinkle roasted vegetables with kosher salt, break up the bacon, and add extra olive oil if desired.


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Recipe By: LoveAndZest.com

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