Monday, May 18, 2015

Roasted Potatoes and Brussels Sprouts


My husband and son are definitely "meat and potato" men.  They love their mashed, fried and roasted potatoes with any meal I prepare.  I decided to sneak in some of my favorite brussels sprouts with the potatoes this time so my daughter and I could also get some greens with our potatoes.  They turned out fantastic.

I made a big load of potatoes and sprouts that covered two large baking pans.  I think I ate half a sheet while doing "quality control" and taking the photos.  My husband ate the other half of the sheet tray for lunch because he was thrilled to see them.

These potatoes were also a fun dish to serve at breakfast the next day as a potato hash.  So, make a lot you will definitely enjoy the leftovers.

3 1/2 pounds of potatoes (I used the red skin potatoes to keep the skin on)
2 pounds brussels sprouts
1/4 cup canola oil
1 Tbs paprika
1 Tbs granulated garlic powder
2-3 tsp salt (or to taste)
1 tsp dried thyme
2-3 tsp black pepper
1 tsp red chili flakes (or to taste)

 Wash all potatoes and brussels sprouts.  Drain to remove excess moisture.  Cut potatoes into large bite-size pieces and spouts in half (depending on size).  Mix in large bowl with seasoning and oil. 

Place season potatoes and sprouts on a baking sheet pan in a single layer.  Bake in a 425 degree oven for 30 minutes.  Remove and flip over veggies then bake for another 15-20 minutes until potatoes are cook and golden brown.  Serve as a side dish with any meal.  Enjoy.


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