16 ratings

Beer-Roasted Potatoes With Brussels Sprouts and Bacon

This is an impressive side for any dinner party

Is there anything tastier than potatoes roasting in beer?

Crunchy bacon combines with chewy beer-roasted brussels sprouts and potatoes to create a hearty sidedish. This recipe is courtesy of Potato Goodness.

Ready in
1 h
15 m
(prepare time)
45 m
(cook time)
Calories Per Serving


  • 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.