Frugal Foodie Mama: Bacon & Ranch Smashed Potatoes & Brussels Sprouts

These crispy & flavorful Bacon & Ranch Smashed Potatoes & Brussels Sprouts will quickly become your new go-to side dish...

Confession time: Once upon a time I was one of those kids who didn't like Brussels sprouts. I wouldn't go near them. I had even convinced myself that they were the little cabbages that Cabbage Patch dolls were born from (yes, I had quite the imagination as a kiddo).

Not that I think that made me unique or anything as a child (other than that Cabbage Patch dolls bit ;) ). It seems to be pretty standard that most kids won't touch Brussels sprouts. Even my own kiddos aren't fans of them.

This has me convinced that Brussels sprouts must be an acquired taste, something you must come to appreciate and love as you get older. I also have another theory about my disgust with Brussels sprouts growing up- they weren't being cooked right. The sprouts I ate as a kid were steamed, and mushy, and pretty bland. It wasn't until I had oven roasted Brussels sprouts early into my adulthood that I finally found my affinity for this misunderstood veggie.

Roasting Brussels sprouts just brings out a whole other level of flavor in them. They caramelize a little giving them a golden brown color with a little bit of crispiness (note: no mushiness). And then you add a little bacon to the mix & it is magic, you all.

I took it a couple of steps further for this side dish recipe I am sharing with you all today by tossing in a medley of colorful potatoes (yellow, red, & purple) & a little Ranch dressing mix. If this tasty combo doesn't get your kiddos (& the picky adults) in your life to finally give Brussels sprouts a chance, I don't know what will! ;)

Bacon & Ranch Smashed Potatoes & Brussels Sprouts

by Frugal Foodie Mama

Prep Time: 20 minutes

Cook Time: 35 minutes

Ingredients (Serves 6)

5-6 slices of bacon, cooked crispy & chopped
24 oz of baby potatoes (I used a variety.)
8 oz of fresh Brussels sprouts, ends trimmed
1 (4 oz) packet of dry Ranch dressing mix
1/2 tsp garlic powder
2 tbsp olive oil
2 tbsp butter, melted

Instructions

Preheat your oven to 425 degrees. Bring a large pot of salted water to a boil. While the water is coming to a boil, cook your bacon slices. I like to use this method for baking bacon.

Boil the potatoes & Brussels sprouts for about 15 minutes or until the potatoes are fork tender. Drain the potatoes & sprouts into a colander and run cold water over them.

In a large bowl, whisk together the Ranch dressing mix, garlic powder, olive oil, & butter. Add in the potatoes & sprouts and toss well to coat. Turn the veggies out onto a parchment paper lined baking sheet. Using a potato masher, smash down each potato & Brussels sprout. Season with salt & pepper.

Bake at 425 degrees for 15-20 minutes, until the potatoes are golden brown & a little crispy. Sprinkle the chopped bacon over top of the veggies during the last 5 minutes of baking.

Enjoy immediately.

Are you a fan of Brussels sprouts?

If so, have you always liked them or was it an acquired taste for you as well?

Looking for even more easy side dish recipes? Then be sure to check out the recipes from my fellow food blogger friends below...