Roasted Potatoes with Bacon Brussels Sprouts
Ingredients
- 1 tablespoon olive oil, divided
- 1 tablespoon whole grain mustard
- 1 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper
- 1 1/2 pounds Yukon Gold potatoes, large dice (3/4-inch), or mini Yukon Gold potatoes, quartered
- 4 ounces thick-cut bacon (about 3 slices), diced
- 8 ounces Brussels sprouts, trimmed and halved
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