Are you tired of bland vegetable side dishes that leave your taste buds begging for more? Prepare to revolutionize your dinner table with this mouthwatering Brussels Sprouts and New Potatoes recipe that transforms humble ingredients into a crispy, golden masterpiece. In just 30 minutes, you'll create a side dish so irresistible, it might just steal the spotlight from your main course!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts
- 1 pound new potatoes
- 3 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Wash Brussels sprouts thoroughly under cool running water, trimming off the tough stem ends and removing any discolored or yellowing outer leaves.
- Scrub new potatoes clean, removing any dirt or blemishes. If potatoes are larger than bite-sized, cut them into roughly 1-inch uniform pieces to ensure even cooking.
- Halve the Brussels sprouts lengthwise to promote even roasting and help them caramelize more effectively.
- Preheat the oven to 425°F (218°C), which will create the ideal high-heat environment for achieving crispy, golden edges on the vegetables.
- In a large mixing bowl, combine halved Brussels sprouts and prepared potatoes. Drizzle olive oil over the vegetables, ensuring they are evenly coated.
- Sprinkle salt and freshly ground black pepper over the vegetables, tossing gently to distribute seasonings uniformly.
- Spread the vegetables in a single layer on a large rimmed baking sheet, ensuring they are not overcrowded to allow proper roasting and browning.
- Roast in the preheated oven for approximately 20-25 minutes, stirring once halfway through cooking to ensure even caramelization.
- Check doneness by piercing potatoes with a fork - they should be tender and Brussels sprouts should have crispy, golden-brown edges.
- Remove from oven and let rest for 2-3 minutes before serving to allow flavors to settle and temperatures to equalize.
Tips
- Space is Key: Don't overcrowd your baking sheet! Giving vegetables room ensures they roast, not steam, creating those coveted crispy edges.
- Oil Distribution Matters: Use your hands to toss vegetables with olive oil, guaranteeing every piece is evenly coated for maximum caramelization.
- Uniform Cutting: Chop vegetables into similar-sized pieces to ensure even cooking and prevent some pieces from burning while others remain undercooked.
- High Heat is Your Friend: The 425°F temperature is crucial for achieving that perfect golden-brown exterior and tender interior.
- Halfway Stir: When roasting, always stir your vegetables midway to promote even browning and prevent sticking. Pro tip: For extra flavor, consider adding garlic powder, smoked paprika, or fresh herbs like thyme or rosemary before roasting!
Nutrition Facts
Calories: 223kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
