Ingredients
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1 lb Brussels sprouts
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4 slices bacon
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1 (20 oz) pkg refrigerated diced potatoes with onions
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1 tsp dried thyme
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2 tsp minced garlic
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1 cup chopped pecans
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1/3 cup ricotta cheese
Steps
1
Preheat the oven to 425°F. Quarter the Brussels sprouts and slice the bacon.
2
In a large bowl, mix the potatoes and onions with the thyme, Brussels sprouts, bacon, and garlic.
3
Spread on a lined baking sheet and bake for 15 min. Remove from oven, add pecans, mix, and cook for another 10 min., or until potatoes are tender. Spoon ricotta on top and serve.
