Description
A delicious and healthy side dish featuring roasted Brussels sprouts and baby potatoes, enhanced with garlic and spices.
Ingredients
- 2 cups Brussels sprouts, trimmed and halved
- 1 pound baby potatoes, halved
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon balsamic vinegar (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the halved Brussels sprouts and baby potatoes.
- Drizzle the olive oil over the vegetables, then add the minced garlic, salt, black pepper, and paprika. Toss everything together until the vegetables are well coated.
- Spread the mixture evenly on a large baking sheet.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the Brussels sprouts are tender and the potatoes are golden brown.
- If using, drizzle the balsamic vinegar over the vegetables during the last 5 minutes of roasting.
- Remove from the oven and garnish with fresh parsley before serving.
Notes
- For extra crunch, broil the vegetables for the last 2-3 minutes of cooking.
- Add some grated Parmesan cheese on top during the last 5 minutes of roasting for a cheesy twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg