Recipe Roasted Brussel Sprouts And Potatoes
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Wash potatoes do not peel and dice into cubes.
Recipe roasted brussel sprouts and potatoes. Preheat oven to 450 f. Wash brussels sprouts and cut in half or quarters if they re extra large. Cover and cook until browned and al dente about 6 7 minutes.
Place potatoes and brussels sprouts on a baking sheet and sprinkle bacon pieces over the top. Grease an 11 by 17 inch baking sheet pan with extra virgin olive oil. Add the brussels sprouts to the other side and arrange cut side down in an even layer.
Preheat oven to 400 degrees f. Toss until the sprouts are lightly and evenly coated. Whisk olive oil garlic rosemary optional salt and pepper in a large bowl until well combined.
Toss all ingredients in a large bowl and place in a single layer on a parchment lined pan. Pour into the prepared casserole dish. To make the roasted brussels sprouts and sweet potatoes.
Toss brussels sprouts potatoes oil salt chili powder garlic powder and pepper together on a large rimmed baking sheet. Add potatoes and brussels sprouts and stir until potatoes and brussels are coated in the oil mixture. Roast until the sprouts are tender and browned and the bacon is crisp about 15 more minutes more.
Roast the the sprouts until they are tender and deeply golden on the edges about 20 to 25 minutes. Add the potatoes and season with salt to taste. Step 3 bake in the preheated oven for 15 minutes.
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