There’s a chain of restaurants called Breakfast Republic–I’ve been to the one in San Diego several times. I’m not fond of breakfast — I really don’t like eggs except in cookies . . . but my friends and family like it, so if I want to hang with them, I have to go to breakfast. At Breakfast Republic, my favorite menu item is their super yummy roasted potatoes with Brussel sprouts and bacon that I usually share with my granddaughters.Since I can’t do a side by side comparison, I have to rely on my vague (and getting vague-er by the day) recollections. This is my latest version.

Ingredients:

• 1 tablespoon olive oil, divided
• 1 tablespoon whole grain mustard
• 1 teaspoon Aleppo pepper (my choice to add a little heat)
• 1 teaspoon kosher salt, plus more as needed
• Freshly ground black pepper
• 1 1/2 pounds Yukon Gold potatoes, large dice (1-inch)
• 4 ounces thick-cut bacon (about 3 slices), diced
• 8 ounces Brussels sprouts, trimmed and halved

1. Preheat the oven to 425°F. 
2. In a large bowl, mix 1/2 tablespoon olive oil, mustard, and saltl, season with pepper, and whisk to combine. Add the potatoes and bacon and toss until evenly coated. Transfer to a large, rimmed baking sheet and spread into an even layer. Reserve the bowl. Roast the potatoes and bacon until the potatoes are tender, stirring every 10 minutes, 30 to 40 minutes total. 
3. Increase the oven temperature to 475°F. Add the Brussels sprouts and remaining olive oil in the reserved bowl and toss to combine. Remove the baking sheet from the oven. Push the potatoes to one side of the pan. Add the Brussels sprouts to the other side and arrange cut-side down in an even layer.
4. Roast until the sprouts are tender and browned, and the bacon is crisp, about 15 more minutes more. Taste and season with salt as needed.
5. Note — adjust flavors to your taste — sometimes I add sweet onions, or Italian sausage instead of bacon, or chopped rosemary or thyme. Eat what you love!