Roasted Brussels Sprouts & Potatoes
Time: 30 minutes
Servings: 8 servings
Ingredients
- 1 lb Brussels Sprouts, trimmed and halved
- 12 oz Baby Yukon Gold Potatoes, quartered
- 3 T Extra-Virgin Olive Oil
- 1 tsp Salt
- 1 tsp Chili Powder
- ¾ tsp Garlic Powder
- ½ tsp Ground Pepper
- ¼ C Chopped Fresh Flat-Leaf Parsley
Instructions
- Preheat the oven to 450°.
- Combine brussels sprouts and potatoes on a large rimmed baking sheet.
- Drizzle oil over the brussel sprouts and potatoes.
- Sprinkle salt, chili powder, garlic powder, and pepper over the vegetables.
- Toss the vegetables until they are evenly coated.
- Spread the vegetables out in a single layer on the baking sheet.
- Roast in the oven for 20-25 minutes or until they are tender and evenly browned, stirring halfway through the cooking time.
- Remove from the oven when done and stir in chopped parsley before serving.
Go Rogue by adding Peppered Bacon when roasting and drizzling with a Citrus Vinaigrette.
Want Chef Jeff to make this delicious dish for you? Contact us at www.TheRogueChef.com.