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Roasted Potatoes With Brussels Sprouts & Bacon

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1 tablespoon olive oil

1 tablespoon whole grain mustard

3 to 4 medium yukon gold potatoes, cut into 3/4-inch chunks

1 shallot, thinly sliced

3 slices thick-cut bacon, diced

10 to 12 medium brussels sprouts (about 1/2 pound), trimmed and quartered

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