Prep time: 15 mins | Cook time: 20 mins | Serves: 6
A combination of red and purple potatoes with Brussels Sprouts and Parmesan roasted and broiled to make one flavorful with Parmesan crunch side dish that pairs so well with just about anything! This simple dish is not only the perfect side but the best Brussels Sprouts salad you’ll ever make! The ingredients you need to throw this together are pretty simple and mostly pantry essentials. For the potatoes, you can use either gold or more purple potatoes if you don’t have red. A friend said that she tried adding in some red onions and it turned out wonderful!
Ingredients
1 pound Brussels sprouts trimmed and halved
3/4 pound small red potatoes quartered
3/4 pound small purple potatoes quartered
3 tablespoons olive oil
1 1/2 cups freshly shredded Parmesan
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
How to make Parmesan Roasted Potatoes and Brussels Sprouts
Step 1: Prepare the oven. Preheat it to 400 degrees. And using a non-stick spray or olive oil, grease a baking sheet and set it aside.
Step 2: In a large Ziploc bag, place the Brussels Sprouts, red potatoes, purple potatoes, and olive oil, then shake to coat. Add in the Parmesan cheese, onion powder, garlic powder, salt, and pepper and shake again to coat.
Step 3: On the prepared baking sheet, pour the content of the bag and spread it into an even layer. Place in a preheated oven and bake for about 20 minutes, turning after 12 to 13 minutes. In the last 1 to 2 minutes of cooking, set the oven to broil, then broil the potatoes and Brussels Sprouts until lightly brown.
Step 4: When done, remove from the oven and enjoy immediately.
NOTES:
For the potatoes, you can use gold or more red in place of the purple potatoes.
The leftovers can be stored in the fridge.
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 3/4 pound small red potatoes quartered
- 3/4 pound small purple potatoes quartered
- 3 tablespoons olive oil
- 1 1/2 cups freshly shredded Parmesan
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees. And using a non-stick spray or olive oil, grease a baking sheet and set it aside.
Step 2: In a large Ziploc bag, place the Brussels Sprouts, red potatoes, purple potatoes, and olive oil, then shake to coat. Add in the Parmesan cheese, onion powder, garlic powder, salt, and pepper and shake again to coat.
Step 3: On the prepared baking sheet, pour the content of the bag and spread it into an even layer. Place in a preheated oven and bake for about 20 minutes, turning after 12 to 13 minutes. In the last 1 to 2 minutes of cooking, set the oven to broil, then broil the potatoes and Brussels Sprouts until lightly brown.
Step 4: When done, remove from the oven and enjoy immediately.
Notes
For the potatoes, you can use gold or more red in place of the purple potatoes. The leftovers can be stored in the fridge.
