Roasted Potatoes and Brussel Sprouts

With these amazing flavors, it is easy to overlook the fact that this is not the most figure friendly dish.

Serves 4

4 strips bacon

1 bag frozen brussel sprouts, thawed and halved

4 small potatoes, peeled and diced into bite size pieces

1 small onion, chopped

2 tablespoons margarine

salt and pepper to taste

Preheat oven to 350. In a large frying pan, cook bacon on medium until light brown. Do not crisp. Remove and let drain onto paper towel. Crumble bacon when cooled and set aside. Melt margarine in bacon grease and saute onion until tender. Toss potatoes, brussel sprouts, margarine, salt and pepper in grease, until coated. Pour vegetable mixture into a baking dish and bake for 1 hour. Sprinkle bacon over vegetables and bake for an additional 10 minutes.