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Holiday Potato Medley

Creamy, buttery potatoes are roasted with sweet potato, Brussels sprouts, parsnip and bacon, in this show stopping dish perfect for the holidays!


Chilean Splash Creamer Potatoes from The Little Potato Company




When deciding on a holiday side dish, I knew I wanted this dish to be bursting with colour and fall flavours. My daughter is a HUGE fan of Brussels sprouts, which add a gorgeous green earthiness to the dish. When I think holidays I think cranberries and sweet potatoes, so of course those are making an appearance; AND who can say no to bacon? This is a side dish your guests are sure to love, plus the WOW factor is through the roof!







Holiday Creamer Potato Medley


1- 600g bag little potatoes

2 large sweet potatoes, peeled

1 parsnip, peeled

15 Brussels sprouts, trimmed

1- 375g pkg thick cut bacon

3 Tbs melted butter

1 Tbs onion seasoning

1 1/2 tsp dried thyme

coarse sea salt & fresh ground pepper

1 C dried cranberries



Preheat oven to 400 degrees F.


Cook bacon in a skillet over medium heat; until browned, but not crisp.


Cut Creamer potatoes and Brussels sprouts in half and place in a 13x9 inch baking dish.


Cut sweet potatoes and parsnip into 1/2 inch pieces and add to the baking dish.


Add the cooked bacon, along with it's drippings and melted butter, to the baking dish, and toss to coat.


Season everything with onion seasoning, thyme, salt and pepper and toss to coat.


Bake in oven for 15-20 minutes; until Creamer potatoes are fork tender.


Remove from oven and add the dried cranberries, tossing to combine.


Place onto a serving platter and enjoy!





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