Cooking Time: 1 hour

Serves 4 

What you Need:

• 2 russet potatoes, cleaned
• 2 orange sweet potatoes cleaned
• 2 cups brussels sprouts, halved
• 6 strips bacon
• 1 pouch Haven's Kitchen Herby Chimichurri
• 1 pouch Haven's Kitchen Red Pepper Romesco
• 1/4 c fresh parsley, chopped
• Salt and pepper, to taste

 How to Make It:

1. Preheat oven to 425 degrees
2. Prick potatoes all over with a fork and place on foil lined baking sheet. Cook for about 1 hour until tender*
3. Toss your brussels sprouts in a 1/4 pouch of Haven's Kitchen Herby Chimichurri, salt, and pepper; roast cut side down with the potatoes during the last 20 minutes of cooking
4. Meanwhile, in a large skillet, cook your bacon until desired doneness. Drain on a paper towel
5. When you're reading to assemble, cut your potatoes down the center and fluff the potatoes with a fork. Top with roasted brussels sprouts, bacon pieces, and drizzle with Herby Chimichurri and Red Pepper Romesco. Garnish with fresh chopped parsley!

Notes:

- potato cooking time may vary slightly based on the size of your potatoes