Recipe Brussel Sprouts Potatoes
In a 2 quart baking dish coated with cooking spray toss brussels sprouts potatoes onion and garlic with 1 t olive oil salt and pepper.
Recipe brussel sprouts potatoes. Stir in parsley before serving. Bake for about 30 minutes or until the potatoes are golden and tender and the brussels sprouts roasted and lightly charred. Preheat oven to 400 f.
Roast until the vegetables are tender and evenly browned 20 to 25 minutes stirring halfway through. Toss brussels sprouts potatoes oil salt chili powder garlic powder and pepper together on a large rimmed baking sheet. Preheat oven to 450 f.
Melt butter margarine in a skillet and over medium heat cook the onions and the potatoes with the bay leaf stirring often until the onion is tender 2 3 minutes. Cover and cook for 5 minutes. Add the potatoes and cook until tender about 15 minutes adding the red onions during the last 4 minutes of cooking.
Cover and cook for about 8 minutes. Rub well with your hands until all the vegetables are coated. Remove the skillet from heat and pour the heavy cream evenly over the sautéed vegetables.
Of water and brussels sprouts in a small saucepan. Add red pepper cook 2 minutes or until the potatoes and sprouts are tender and the red pepper is still crisp. Place potatoes in a large saucepan and cover with water.
Add potatoes and brussels sprouts and stir until potatoes and brussels are coated in the oil mixture. Meanwhile place 1 2 in. Place potatoes and brussels sprouts on a baking sheet and sprinkle bacon pieces over the top.