Maple Roasted Potatoes and Brussels Sprouts
- 1 tbsp. olive oil
- 1 tbsp. Dijon mustard
- 1 tbsp. maple syrup
- Salt & pepper, to taste
- 24 oz. Tasteful Selections® potatoes
- 8 oz. Brussels sprouts, trimmed and quartered
- 4 slices thick-cut bacon, chopped into ½-inch pieces
Preheat oven to 425-degrees.
In a medium bowl, whisk together olive oil, Dijon, maple syrup, salt and pepper. Add potatoes and Brussels sprouts and toss to coat. Arrange in a single layer in a large roasting pan, and sprinkle with chopped bacon. Roast potatoes, turning occasionally, for 20 to 25 minutes, until golden-brown and tender.