Pan Roasted Brussels Sprouts with Potatoes Ww
Experience the perfect side dish with this irresistible recipe for Pan Roasted Brussels Sprouts with Potatoes. This quick and wholesome dish features tender baby potatoes and caramelized Brussels sprouts, seasoned with a fragrant blend of garlic, paprika, and dried thyme for a burst of flavor in every bite. Cooked to golden perfection in a skillet, these vegetables achieve a crispy, caramelized exterior while remaining deliciously tender inside. Ready in just 35 minutes, this vegetarian-friendly recipe is ideal for busy weeknights or as an elegant addition to your holiday table. Garnished with a sprinkle of fresh parsley, this dish is as visually stunning as it is flavorful. Whether you're looking for a nutrient-packed side or a satisfying main, this pan-roasted medley truly shines!
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Recipe Information
Ingredients
- 400 grams Brussels sprouts
- 400 grams Baby potatoes
- 3 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Wash and trim the Brussels sprouts by slicing off the ends and removing any yellowed or damaged outer leaves. Cut each sprout in half lengthwise.
Wash the baby potatoes thoroughly and slice them into quarters. If the potatoes are very small, you can halve them instead.
Heat 2 tablespoons of olive oil in a large skillet or cast-iron pan over medium-high heat.
Add the potatoes to the pan and cook for about 8-10 minutes, stirring occasionally, until they start to brown and become tender.
Add the remaining 1 tablespoon of olive oil to the pan, then add the Brussels sprouts with the cut sides facing down. Cook for about 5-6 minutes without stirring to allow the sprouts to caramelize.
Sprinkle the minced garlic, dried thyme, paprika, salt, and black pepper evenly over the vegetables. Stir everything together and continue cooking for another 3-5 minutes until the Brussels sprouts are tender and the potatoes are fully cooked.
Remove the pan from the heat and taste for seasoning. Adjust with more salt or pepper if needed.
Transfer the Brussels sprouts and potatoes to a serving dish and garnish with freshly chopped parsley if desired. Serve warm.
Nutrition Facts
Calories |
867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2463 mg | 107% | |
| Total Carbohydrate | 109.4 g | 40% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 12.5 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1858 mg | 40% | |
*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.
