Roasted Potatoes and Brussels Sprouts

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roasted potatoes and brussels sprouts

The start of cold weather calls for warm roasted potatoes – at least for me.  I had a hankering for potatoes and some kind of green vegetable the other night so I decided to buy some yukon golds, red golds and some brussels sprouts and have them join forces.

Brussels sprouts are also a cruciferous vegetable so bonus healthy points for this dish!  I tossed in some onions and some seasonings and roasted it all together and the flavors combined really nicely. I topped this off with a dash of Tabasco sauce which gave it a nice kick. This is a perfect warm, hearty small meal, snack or side dish and definitely great for Thanksgiving.  Here’s how I made this…

roasted potatoes and brussels sprouts

2 yukon gold potatoes
2 red gold potatoes
1 medium white onion chopped
2 1/2 cups brussels sprouts
1/4 cup extra virgin olive oil
salt and pepper to taste
few dashes of Tabasco sauce

Cut potatoes into small pieces and slice the brussels sprouts into very thin pieces so that they break apart to form little confetti-like rings (removing and discarding hard stems). Mix potatoes, brussels sprouts and onions together in a large pyrex dish. Pour olive oil on top and mix together with your hands so everything gets nicely coated. Top with a little salt and pepper (I like to use Adobo in place of salt and garlic pepper in place of pepper) and blend together once more. Cover pyrex with tin foil and bake in the oven at 425 degrees for about 20 minutes. After 20 minutes, remove tin foil and bake for another 15-20 minutes or until potatoes are fully cooked. If needed, add more salt and pepper and top off with a few dashes of Tabasco sauce.

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