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Roasted Sprouts and Spuds

I’m still not doing a lot of cooking; in fact, we’ve pretty much been living off of Thanksgiving leftovers for the last 5 days.  Today, though, I’ll probably freeze what’s left of the turkey and toss the rest.  I’m sick of looking at it.

I made this dish for the first time last week a couple of days before Thanksgiving, and loved it so much I made it again for lunch the next day – it was just delicious with the Cider Glazed Chicken Bites.  Really, though, it’s delicious no matter what you serve it with – heck, I’d probably be perfectly happy eating a great big ol’ bowl of just this, it’s that good.

It’s so tasty, in fact, that I’m willing to bet that even if you don’t like Brussels sprouts, you’d like this.  Roasting is such a good way to prepare vegetables – it does wonders for strong-tasting veggies like Brussels sprouts, and shredding or thinly slicing them cooks them more quickly than leaving them whole and gives them a great texture, completely devoid of the “woodiness” that can sometimes plague the nutritious little beauties.

And then there’s the potatoes; whether you choose to eat them or not, if you say you don’t like roasted potatoes, you’re either fibbing or just odd.  That’s okay, of course…I’m not exactly the poster child for “normal” myself.

To make the preparation easier, I ran the sprouts through the slicing blade of my food processor.  I used the fingerlings because it’s what I had on hand; you can use whatever kind of potato you have on hand – yes, sweet potatoes would be fine, and would make it Whole30 compliant – but if you’re using large spuds, I’d cut them into 2″ cubes instead of just slicing them in half lengthwise.

Roasted Sprouts and Spuds. Healthful and seasonal, this side dish is just delicious, and couldn't be easier to prepare.

Click the image to enlarge

5.0 from 1 reviews
Roasted Sprouts and Spuds
 
Serves: 2
Ingredients
  • 3 cups thinly sliced Brussels sprouts
  • 4 ounces fingerling potatoes, halved
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons kosher or sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 teaspoons garlic powder
Instructions
  1. Preheat the oven to 375 F.
  2. Combine the Brussels sprouts and potatoes in a large bowl; drizzle with the olive oil and toss to coat. Add seasonings and toss again.
  3. Spread the vegetables on a shallow rimmed baking sheet and roast for 15 to 20 minutes, stirring once halfway through the cooking time, or until the sprouts are beginning to brown and the potatoes are fork tender.
  4. Serve immediately.
  5. Nutrition (per serving): 232 calories, 14g total fat, 0mg cholesterol, 1448.7mg sodium, 799.8mg potassium, 24.5g carbohydrates, 6.7g fiber, 3.4g sugar, 6.2g protein


4 comments

Suzanne says:

That looks yummy. Also? I want the baking dish you photographed it in.
: )

Lisa says:

Shredding and roasting. Had never thought of that. I bet those shreds would taste good with brown rice, too.

Be says:

This was obscenely good. The shredding gave it a great crunch and a nice balance with the potatoes. Yummm,

Michele says:

I’m pretty sure there isn’t a preparation on the planet that would get JR to eat Brussels sprouts.

Since, getting home from India I have only wanted American type food. Tonight was mashed sweet and white potatoes with cream cheese and Greek yogurt. They were so good JR went back for seconds. He warned me that I had better have written the recipe down because he wanted them again soon.

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