Victor Protasio
TheseRoasted Brussels Sprouts & Potatoesgo with just about any main meat or fish.
The spices in this dish will reform even the most adamant Brussels sprouts haters.
Keep reading for our expert tips, including how to ensure the perfect roast.
Photo:Victor Protasio
To get even results, double-check your Brussels sprouts and potatoes are cut into similar sizes.
We recommend halving the Brussels sprouts and quartering the potatoes.
If your Brussels sprouts are large, you may have to quarter them as well.
Victor Protasio
If your potatoes are small, halving them may be best.
Roast until the vegetables are tender and evenly browned, 20 to 25 minutes, stirring halfway through.
Stir in 1/4 cup parsley before serving.
Victor Protasio
Store them in an airtight container in the refrigerator.
Dried herbs like rosemary, dill or an Italian seasoning blend are also good options.
you could play around with different fresh herbs too.
Swap out parsley for cilantro, or try chives or fresh rosemary for a more forward herby flavor.
Lemon or lime zest (plus a squeeze of juice) can also brighten up the dish after cooking.
Place the cooled, cooked vegetables in an airtight container and store them in the refrigerator.
They should remain fresh for about 5 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
