Servings: 4
Total Time: 45 minutes
Prep Time: 15 minutesCook Time: 30 minutes
Difficulty: Intermediate
Cooking Temperature: 425°F (220°C)
Calories: 200 kcal per serving
Best Season: Suitable throughout the year
Description
Indulge in the Heavenly Oven Roasted Brussels Sprouts and Potatoes! This dish marries the earthy flavors of Brussels sprouts with the comforting taste of roasted potatoes, enhanced by aromatic herbs and garlic. Ideal for special occasions or cozy dinners, this recipe promises warmth and flavor in every bite.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb baby potatoes, halved (red or gold)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C).
- Prepare the Vegetables: Trim the Brussels sprouts, remove any discolored leaves, and cut them in half. Halve the baby potatoes and combine both in a large mixing bowl.
- Season the Vegetables: Drizzle olive oil over the vegetables, then add minced garlic, thyme, rosemary, salt, and pepper. Toss to coat evenly.
- Roast: Spread the seasoned vegetables on a baking sheet in a single layer. Roast for 25-30 minutes until tender and golden, stirring occasionally for even cooking.
- Garnish and Serve: Optionally, sprinkle with Parmesan cheese and garnish with fresh parsley before serving.
Nutrition Facts
- Calories: 200 kcal
- Total Fat: 8 g (13% DV)
- Saturated Fat: 2 g (10% DV)
- Sodium: 30 mg (2% DV)
- Total Carbohydrate: 30 g (10% DV)
- Dietary Fiber: 5 g (20% DV)
- Sugars: 4 g
- Protein: 5 g (10% DV)
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary based on your calorie needs.
Enjoy this delightful side dish that combines the nutritious benefits of Brussels sprouts and potatoes, making it a perfect addition to any meal!
