Description
Garlic Brussels Sprouts with Potatoes is a vibrant and flavorful side dish that brings together the earthy goodness of roasted Brussels sprouts and creamy Yukon Gold potatoes, all enhanced by aromatic garlic. This easy-to-make recipe transforms humble vegetables into a delightful centerpiece perfect for weeknight dinners or festive gatherings. The crispy edges and tender texture create a delicious medley that will impress family and guests alike.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb Yukon Gold potatoes, diced into bite-sized pieces
- 4 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp lemon juice (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine the halved Brussels sprouts and diced potatoes. Add olive oil, minced garlic, salt, and pepper; toss to coat evenly.
- Spread the seasoned vegetables on the prepared baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes until golden brown and crispy. Stir halfway through for even cooking.
- Remove from the oven and drizzle with lemon juice if desired before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 2g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added flavor, consider sprinkling Parmesan cheese or balsamic vinegar over the veggies before roasting. You can substitute regular potatoes with sweet potatoes for a sweeter twist. Store any leftovers in an airtight container in the fridge for up to three days; reheat in the oven to maintain crispiness.