Brussels Sprouts N Potatoes
Elevate your side dish game with the irresistible "Brussels Sprouts N Potatoes," a vibrant, oven-roasted medley of crispy Brussels sprouts and tender baby potatoes. Tossed in a fragrant blend of olive oil, garlic, rosemary, and thyme, and finished with a zesty hint of fresh lemon, this recipe strikes the perfect balance between earthy, savory, and bright flavors. With just 15 minutes of prep and 30 minutes of roasting, this easy yet elegant dish is perfect for busy weeknights or as a crowd-pleasing addition to your holiday table. Packed with seasonal vegetables and a touch of spice from red pepper flakes, it’s as nutritious as it is satisfying. Serve it as a hearty side or enjoy it solo for a wholesome, vegetarian meal everyone will love!
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 500 grams baby potatoes
- 3 tablespoons olive oil
- 4 units garlic cloves
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper or lightly grease it with oil.
Wash and trim the Brussels sprouts, removing any tough outer leaves and slicing them in half.
Wash the baby potatoes and cut them into halves or quarters, depending on their size, to ensure they are roughly the same size as the Brussels sprouts.
Peel the garlic cloves and finely mince them.
In a large mixing bowl, combine the Brussels sprouts and potatoes. Drizzle with olive oil and toss to coat evenly.
Add the minced garlic, rosemary, thyme, salt, black pepper, and red pepper flakes to the bowl. Mix well to ensure the vegetables are evenly seasoned.
Spread the Brussels sprouts and potatoes in a single layer on the prepared baking sheet, ensuring there is minimal overlap for even roasting.
Roast in the preheated oven for 25-30 minutes, or until the potatoes are tender and the Brussels sprouts are golden and crispy, tossing halfway through to promote even cooking.
Remove the baking sheet from the oven and sprinkle the roasted vegetables with lemon zest for a bright finishing flavor.
Serve warm as a side dish or enjoy on its own as a light, nutritious meal.
Nutrition Facts
Calories |
982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2481 mg | 108% | |
| Total Carbohydrate | 135.4 g | 49% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 15.3 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2185 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
