Roasted Brussels Sprouts & Potatoes
Brussel sprouts have gotten a bad rap over the years. Mainly because people insist on boiling them to death. But roasted on their own or with other vegetables and a variety of herbs and spices this vegetable can make a great side-dish addition to any dinner. It even works well reheated for the follow days lunch.If you can grow your own brussel sprouts it's best to pick them after a light frost as this improves their taste.
Print Recipe
Ingredients
- 1 lb brussels sprouts trimmed and halved
- 12 ounces baby Yukon Gold potatoes or similar yellow fleshed potato quartered
- 3 tbsp extra-virgin olive oil
- 1 tsp salt
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp ground pepper
- ¼ cup chopped fresh flat-leaf parsley
Instructions
- Preheat oven to 450°F. Toss Brussels sprouts, potatoes, oil, salt, chili powder, garlic powder and pepper together on a large rimmed baking sheet; spread in a single layer. Roast until the vegetables are tender and evenly browned. This should take 20 to 25 minutes, smixhalfway through.
- Sprinkle parsley before serving.