Description
A quick and tasty side featuring crispy garlic Brussels sprouts and tender potatoes, perfect for weeknight meals or entertaining.
Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb baby potatoes, halved (or diced if larger)
- 4–5 cloves garlic, minced
- 3 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- Grated Parmesan cheese for garnish (Optional)
- Fresh herbs like rosemary or thyme for added flavor (Optional)
Instructions
- Preheat the oven to 425°F (220°C) if roasting.
- Wash and dry the Brussels sprouts and potatoes, then trim ends from the sprouts and cut potatoes to similar size.
- Toss the sprouts and potatoes with olive oil, garlic, salt, and pepper in a bowl.
- Spread the mixture in one layer on a baking sheet cut-side down, or heat a large skillet over medium-high heat and add the mix.
- Roast for 20–30 minutes, stirring once or twice, until the edges are brown and crisp. If pan-frying, cook for 12–18 minutes, stirring to color all sides.
- Add Parmesan and herbs in the last 2 minutes if using.
- Taste and add more salt or pepper as needed. Serve hot.
Notes
For best crispiness, dry vegetables well before oiling and avoid crowding the pan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Brussels sprouts, potatoes, side dish, crispy, garlic, vegetarian