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