Roasted Brussels Sprouts and Potatoes

Written by Diana - November 18, 2012 1 Comment

This is low fat brussels sprouts because it does not have any bacon or any type of fat.  I’ve found that brussels sprouts are the best when prepared simply without much other than a little olive oil for roasting.  If you are looking for a great side that doesn’t require a lot of prep or messing around, this is it and truthfully, my son could do this one, no problem.  It takes ten minutes at most to throw together, stick it in the oven and it is ready in about 20 minutes. My kids used to tell me that they didn’t want brussels sprouts because I bought the frozen boxes and heated it up.  No, more. I buy fresh and give it a little roast with some olive oil.

Thanksgiving is coming and it’s good to have some dishes with sauces and then have some simpler dishes for those who don’t like it complicated. While you are making the dishes with many steps, the kids or your spouse could make this, easily.

Roasted Brussels Sprouts and Potatoes

Roasted Brussel Sprouts and Potatoes
 
Prep time
Cook time
Total time
 
Easy but delicious brussels sprout and potato side dish.
Author:
Recipe type: Side
Cuisine: Vegetarian
Serves: 4
Ingredients
  • 1 cup brussel sprouts
  • 4 medium small potatoes
  • ⅛ cup pine nuts
  • olive oil
  • salt
  • pepper
Instructions
  1. Slice off the stem end of the brussels sprout, then slice in half lengthwise.
  2. Clean potato of any bad spots and dirt and cut into pieces about the same size as the brussels sprouts.
  3. Place the potatoes and the brussel sprouts in a baking dish, sprinkle with olive oil, salt and pepper and toss.
  4. Bake at 325 for about 20 min,flipping halfway.
Notes
Salt can be left out for low sodium.

 

 

Read the Comments

One Outstanding Responses to "Roasted Brussels Sprouts and Potatoes"

    Adri Barr Crocetti on November 20, 2012 at 10:44 pm

    What an easy, but tasty dish.  Thanks!

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