Ingredients:

- 6 slices of bacon

- 1 cup of brussels sprouts

- 4 medium sized potatoes

- 2 tablespoons of olive oil

- 1 teaspoon of dried thyme

- 1 teaspoon of dried oregano

- Salt and pepper, to taste

Direction:

1. Preheat your oven to 400°F (200°C).

2. Wash and scrub the potatoes, then cut them into small bite-sized cubes.

3. In a large bowl, toss the potato cubes with olive oil, dried thyme, dried oregano, salt, and pepper until they are evenly coated.

4. Spread the seasoned potatoes on a baking sheet lined with parchment paper or aluminum foil.

5. Cut the bacon into small pieces and add them to the baking sheet with the potatoes.

6. Trim the ends and outer leaves of the brussels sprouts, then cut them in half. Add them to the baking sheet with the potatoes and bacon.

7. Use your hands or a spoon to toss the ingredients together, making sure the potatoes and brussels sprouts are evenly distributed.

8. Roast in the oven for 25-30 minutes, or until the potatoes are golden and crispy and the brussels sprouts are tender.

9. While the potatoes and brussels sprouts are roasting, prepare the creamy topping by mixing together 1/4 cup of mayonnaise and 1/4 cup of sour cream in a small bowl. Season with salt and pepper to taste.

10. Once the potatoes and brussels sprouts are done roasting, remove them from the oven and let them cool for a few minutes.

11. To serve, top the roasted potatoes and brussels sprouts with the creamy mayo and sour cream mixture. Use a spoon or spatula to evenly spread the mixture over the vegetables.

12. Serve the creamy bacon & brussels sprout roast potato topper as a side dish or enjoy it as a tasty and satisfying snack. Enjoy!