Roasted Brussels sprouts and potatoes make a delicious quick and easy side dish for dinner. You can also make a breakfast stew with an egg on top.
| Channel | Publish Date | Thumbnail & View Count | Actions |
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 Angela Pineiro | 2020-05-04 05:50:35 |  10,657 Views |
Oven Roasted Potatoes and Brussels Sprouts Recipe
Jasmine Smith has a mix of academic training in Culinary Nutrition and Food Science with practical experience working in restaurants and volunteering at food-driven events. Jasmine continues to share her knowledge of healthy eating with accessible cooking skills she has gained while working in the restaurant industry.
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When it comes to roasting Brussels sprouts and potatoes make great companions. The creamy tender core of a roasted potato perfectly complements the nutty flavor and crispy outer leaves of Brussels sprouts. Both are relatively compact so you can roast them together on the same baking sheet and for the same amount of time without much fuss. To get an even result make sure your Brussels sprouts and potatoes are cut into similar sizes. We recommend halving the Brussels sprouts and quartering the potatoes. If your Brussels sprouts are large you may need to quarter them as well. If your potatoes are small it may be best to halve them. Either way as long as they’re roughly the same size when they go into the oven they’ll roast beautifully together.
