Recipe Roasted Brussel Sprouts And Potatoes
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Roast 30 35 minutes or until potatoes are fork tender.
Recipe roasted brussel sprouts and potatoes. Combine the potatoes brussels sprouts shallots and bacon in large bowl. Cover and cook until browned and al dente about 6 7 minutes. Toss all ingredients in a large bowl and place in a single layer on a parchment lined pan.
Transfer to a 10 x 15 pyrex dish and roast i used my non stick roasting pan stirring every 15 minute until the veggies are tender and well browned 35 to 40 min. Place all the vegetables on the baking tray. Wash brussels sprouts and cut in half or quarters if they re extra large.
Toss brussels sprouts potatoes oil salt chili powder garlic powder and pepper together on a large rimmed baking sheet. Sprinkle with the salt and pepper and toss again. Rub well with your hands until all the vegetables are coated.
Toss with the oil. Spread in a single layer. Preheat oven to 400 f.
Heat oven to 450 deg. Stir in parsley before serving. Whisk olive oil garlic rosemary optional salt and pepper in a large bowl until well combined.
Pour the olive oil all over the sprouts and potatoes and sprinkle evenly with the herbs and spices. Roast until the vegetables are tender and evenly browned 20 to 25 minutes stirring halfway through. Place potatoes and brussels sprouts on a baking sheet and sprinkle bacon pieces over the top.
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