Roasted Potatoes and Brussels Sprouts: A Delicious Combo:You’re probably always looking for new and tasty ways to cook up potatoes and Brussels sprouts. Well get ready, because this roasted combo is about to become your new go-to side. In 100 words or less, let’s dive into an easy recipe that will have your tastebuds singing.
With just a few simple ingredients and some hot oven action, these veggies transform into crispy, caramelized perfection. Keep reading to unlock the secrets to the ideal roast for maximizing flavor and texture. Once you try this simple technique of roasting halved sprouts and potato wedges with olive oil, garlic, salt and pepper, you may never boil your Brussels again. This recipe is so delicious, it just might convert even the biggest sprouts skeptic into a fan.
An Introduction to Roasted Potatoes and Brussels Sprouts
Roasting potatoes and Brussels sprouts together creates a delicious combination of flavors and textures. The sprouts get crispy and caramelized, while the potatoes become tender on the inside with a golden, roasted exterior.
Ingredients
For this simple side dish, you’ll need:
- 1 pound Brussels sprouts, trimmed and halved
- 1 pound Yukon Gold or russet potatoes, cut into 1-inch pieces
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
Toss the Brussels sprouts, potatoes, olive oil, salt, and pepper on the prepared baking sheet. Spread into an even layer.
Roast, stirring once halfway through, until the vegetables are tender and browned, about 30 to 40 minutes. The sprouts will be crispy and the potatoes soft inside.
Season with more salt and pepper to taste. Serve immediately.
The Roasted Potatoes and Brussels Sprouts brings out the natural sugars in the vegetables and gives them an amazing savory, nutty flavor. Don’t be surprised if these roasted Brussels sprouts and potatoes become a new favorite side dish. They pair well with everything from chicken to steak, or enjoy them on their own for a simple meatless meal. Roasting at a high heat in the oven is a hands-free, hassle-free way to unlock the flavor of these hearty veggies. Give this recipe a try and you’ll see why roasting is such a popular cooking technique.
Benefits of Cooking Roasted Potatoes and Brussels Sprouts Together
Roasting potatoes and Brussels sprouts together is a delicious and nutritious combination. Here are some of the benefits of roasting these veggies together:
Brussels sprouts and potatoes are both starchy, hearty veggies that can stand up well to roasting at high heat. Roasting them together allows you to cook them efficiently while developing lots of flavor. The sprouts and potatoes will caramelize as they roast, becoming sweet and crispy.
Roasted Potatoes and Brussels Sprouts the veggies together also allows the flavors to blend and enhance each other. As they roast, the sprouts and potatoes will absorb some of the flavor compounds from each other. The nutty, robust flavor of the sprouts pairs perfectly with the earthy potatoes.
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In addition to blending flavors, roasting the veggies together is very convenient. You can cut the prep time in half by cleaning and chopping the sprouts and potatoes at the same time. And by roasting them on the same sheet pan, you only have one tray to clean up afterwards.
Nutritionally, Brussels sprouts and Roasted Potatoes and Brussels Sprouts complement each other well. Potatoes provide potassium, fiber and complex carbohydrates. Brussels sprouts add folate, Vitamin C and antioxidants like kaempferol. By combining the two, you get a mix of nutrients in one delicious dish.
The next time you’re looking for a simple, healthy side dish, give roasted Brussels sprouts and potatoes a try. In about 30 minutes, you’ll have a flavorful, nutritious dish that satisfies like comfort food. Roasting brings out the best in these veggies and allows them to enhance each other in taste and nutrition.
How to Roast Potatoes and Brussels Sprouts to Perfection
Roasting vegetables brings out their natural flavors in a delicious way. Potatoes and Brussels sprouts are two veggies that are perfect for roasting together. When prepared properly, they become crisp, caramelized and packed with flavor. Here’s how you can achieve roasted potato and Brussels sprout perfection:
Select Fresh Produce
For the best results, choose small, firm Brussels sprouts and starchy potatoes like russets that hold their shape when cooked. Avoid pre-cut sprouts which can dry out, and skip pre-washed potatoes which won’t get as crispy. Look for veggies that feel heavy for their size.
Prep the Vegetables
Trim the stems off the sprouts, then cut them in half. Peel the potatoes if desired, then chop them into 1-inch cubes. Toss the sprouts and potatoes in a large bowl with olive oil, salt and pepper. Spread in an even layer on a foil-lined baking sheet.
Roast at High Heat
Roast the vegetables in a preheated 400 F oven, stirring once halfway through, until tender when pierced with a fork and browned, about 25 to 30 minutes. The potatoes should be lightly golden and the sprout halves crisp-tender.
Check for Doneness
To check if the potatoes and sprouts are done, pierce a piece of each with a fork. The potatoes should be tender and the sprouts slightly firm but not mushy. The potatoes will continue to firm up as they cool.
Optional Add-Ins
To boost the flavor, toss in minced garlic, chopped rosemary or thyme before roasting. You can also sprinkle with grated parmesan or lemon zest when done. Crushed red pepper flakes will add some heat.
By following these easy steps, you’ll make perfectly roasted potatoes and Brussels sprouts every time. Enjoy!
Seasoning and Flavoring Ideas for Roasted Potatoes and Brussels Sprouts
Roasted Potatoes and Brussels Sprouts brings out the natural flavors of vegetables, but seasoning and spices take them to the next level. When roasting potatoes and Brussels sprouts together, consider using:
- Olive oil, salt and pepper: This simple seasoning highlights the earthy flavors of the vegetables. Toss with 2-3 tablespoons of olive oil and season generously with salt and pepper.
- Herbes de Provence: This fragrant herb blend contains rosemary, thyme, oregano and lavender. Rub 1-2 teaspoons onto the vegetables before roasting for an aromatic flavor.
- Maple syrup: For a touch of sweetness, drizzle 1-2 tablespoons of maple syrup over the vegetables during the last 10-15 minutes of roasting and toss to coat. The syrup will caramelize as it roasts.
- Balsamic vinegar: 1-2 tablespoons of balsamic vinegar adds a kick of tangy and sweet flavor. Toss the vinegar with the vegetables during the last 10-15 minutes of roasting.
- Chili garlic sauce: 1-2 teaspoons of chili garlic sauce brings heat and spice. Toss with the vegetables before roasting for extra flavor in every bite.
- Lemon zest: The bright citrus flavor of lemon zest (1 teaspoon) pairs perfectly with roasted veggies. Add the zest during the last few minutes of roasting and toss to distribute.
- Fresh or sun-dried tomatoes: Halve 1 cup of cherry tomatoes or chop sun-dried tomatoes and toss with the vegetables before roasting. The tomatoes will burst and intensify in flavor as they roast.
- Bacon: Chopped bacon adds a savory, smoky and salty element. Toss 4-6 chopped bacon strips with the vegetables before roasting.
- Cheese: Toss crumbled goat cheese, feta, gouda or parmesan (1/2 cup) with the roasted vegetables during the last few minutes of cooking until the cheese is melted.
With so many options, you can create new flavor combinations every time you make this delicious and nutritious dish. Roast the vegetables as instructed, then get creative with your seasonings for a perfect flavor in every bite.
Favorite Recipes Featuring Roasted Potatoes and Brussels Sprouts
Nothing beats the delicious combination of roasted potatoes and Brussels sprouts. The savory, crispy vegetables pair perfectly and make a hearty side dish for any meal. Here are a few of my favorite ways to make this tasty combo.
Lemon and Herb Roasted Potatoes and Brussels Sprouts
For extra flavor, toss the sprouts and potatoes in olive oil, lemon juice, fresh or dried herbs like rosemary, thyme, oregano, or parsley before roasting. The lemon and herbs will infuse the vegetables with bright, aromatic flavors as they cook. Spread on a baking sheet and roast at 400 F for about 30 minutes, stirring halfway through, until the vegetables are tender and browned.
Bacon and Blue Cheese Roasted Potatoes and Brussels Sprouts
Before roasting, toss the sprouts and potatoes in olive oil and crumbled bacon. Once roasted, sprinkle with blue cheese and chopped fresh chives. The salty bacon and pungent blue cheese pair deliciously with the earthy sprouts and potatoes. Roast as directed above.
Maple Balsamic Glazed Roasted Potatoes and Brussels Sprouts
For a sweet and tangy take, toss the sprouts and potatoes in olive oil, balsamic vinegar, and real maple syrup before roasting. As they cook, the syrup and vinegar will reduce into a flavorful glaze that coats the vegetables. After roasting, garnish with chopped fresh parsley if desired. The maple and balsamic flavors are unexpected but complement the vegetables perfectly.
Garlic and Chili Roasted Potatoes and Brussels Sprouts
For extra kick, mince 2-3 cloves of garlic and 1/2 a chili pepper and toss with the sprouts, potatoes and olive oil before roasting. The garlic and chili will add a spicy, flavorful heat that is balanced nicely by the starchy potatoes and earthy sprouts. Be very careful not to touch your face after handling the chili! Roast as directed above.
With so many possible flavor combinations, you’ll never get bored making these tasty Roasted Potatoes and Brussels Sprouts veggies. Experiment with your favorite herbs, spices, cheeses or glazes—the possibilities are endless!
Conclusion
So there you have it. Roasted Potatoes and Brussels Sprouts and Brussels sprouts are a match made in heaven. The crispy, caramelized potatoes pair perfectly with the sweet, tender sprouts. It’s a simple side that’s packed with flavor and texture. Plus, you can easily tweak this recipe to suit your tastes. Maybe add some garlic, rosemary, chili flakes – the options are endless. Give this combo a try the next time you roast veggies. Your tastebuds will thank you. And your family and friends will be begging for the recipe.
