Parmesan Brussels Sprouts with New Potatoes
Transform your weeknight dinners with this irresistible recipe for Parmesan Brussels Sprouts with New Potatoes! This easy-to-make dish combines the natural sweetness of roasted Brussels sprouts and the creamy texture of golden new potatoes, elevated with the rich, savory flavor of melted Parmesan cheese. Seasoned with fragrant garlic and earthy dried thyme, then roasted to perfection, these vegetables develop a crispy caramelized exterior and tender interior. Finished with a sprinkle of fresh parsley for a vibrant garnish, this recipe is as visually stunning as it is delicious. Perfect as a hearty side dish or a vegetarian main course, these Parmesan-infused veggies are a flavorful, comforting addition to any meal. Ready in under an hour and packed with nutrients, it’s a surefire crowd-pleaser for family dinners or holiday feasts! Keywords: Parmesan Brussels sprouts recipe, roasted new potatoes, easy vegetable side dish, roasted Brussels sprouts and potatoes, garlic thyme vegetables.
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Recipe Information
Ingredients
- 500 g Brussels sprouts
- 500 g New potatoes
- 3 tbsp Olive oil
- 3 cloves Garlic cloves
- 50 g Grated Parmesan cheese
- 1 tsp Dried thyme
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F).
Wash the Brussels sprouts, trim the ends, and cut them in half lengthwise.
Scrub the new potatoes thoroughly, and cut them into quarters (or halves if they are small).
Peel and mince the garlic cloves.
In a large mixing bowl, combine the halved Brussels sprouts, quartered potatoes, minced garlic, olive oil, dried thyme, salt, and black pepper. Toss everything together to ensure the vegetables are evenly coated.
Spread the vegetable mixture in a single layer on a large baking sheet lined with parchment paper or foil.
Roast in the preheated oven for 30 minutes, stirring halfway through, until the Brussels sprouts are lightly browned and the potatoes are tender when pierced with a fork.
Sprinkle the grated Parmesan cheese evenly over the vegetables, and return the baking sheet to the oven. Roast for an additional 5-7 minutes, or until the cheese is melted and golden.
Remove from the oven and transfer to a serving dish. Optionally, garnish with fresh parsley for a pop of color and extra flavor.
Serve warm as a flavorful side dish to complement your favorite main course!
Nutrition Facts
Calories |
1172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 2151 mg | 94% | |
| Total Carbohydrate | 133.1 g | 48% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 15.1 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 774 mg | 60% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2150 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.
