Preparation time: 15 minutes Cooking time: 30 minutes
Rosemary Roasted Potatoes and Brussels Sprouts
Here’s an easy, homemade recipe that can be prepared even during the busiest of weekdays. This mouth-watering dish combines the comfort of roasted potatoes with the earthy flavor of Brussels sprouts.
It’s rich in nutrients and low in calories, only 202.5 per serving making it a guilt-free indulgence!
Ingredients (Serves 4)
- 1 lb (450g) brussels sprouts, trimmed and halved
- 1 lb (450g) potatoes, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Total Calories per serving: 202.5 calories
Method
Follow these simple instructions to prepare this nourishing meal:
- Preheat your oven to 200°C (400°F).
- Place the brussels sprouts and potatoes in a large bowl.
- In a small bowl, combine the olive oil, rosemary, and garlic. Pour over the brussels sprouts and potatoes, tossing to coat.
- Season with salt and pepper to taste.
- Spread the brussels sprouts and potatoes in a single layer on a large baking sheet.
- Roast for about 25-30 minutes, until the vegetables are golden brown and crispy.
- Remove from the oven and serve hot. Enjoy with a loved one or on your own!
Comfort food doesn’t have to involve heavy portions or high-calorie content. This recipe will leave you satiated and joyful with each bite. Bon Appétit!
A lighter take on rosemary roasted potatoes and brussels sprouts
For a healthier version of this classic dish, opt for olive oil instead of butter and reduce the quantity by half. You’ll still achieve a delicious crispness on your potatoes and sprouts, without the extra calories.
To add more flavor, consider increasing the amount of rosemary or garlic in the recipe, or even introduce some new herbs. Thyme or paprika, for instance, can enhance the taste without adding calories.
Storing your rosemary roasted potatoes and brussels sprouts
You’ll be glad to know that rosemary roasted potatoes and brussels sprouts hold up surprisingly well in the fridge. You can keep them in an airtight container for up to 3-5 days.
For reheating, use an oven or a toaster oven instead of a microwave to retain their roasted texture.
They could also be frozen for longer storage, though the texture might change after thawing.
Pairing rosemary roasted potatoes and brussels sprouts
These rosemary roasted potatoes and brussels sprouts make a wonderful side dish to meats such as roast chicken or grilled steak.
They could also be the main event in a vegetarian meal when paired with a hearty grain like quinoa or a slice of crusty bread.
In terms of drinks, a full-bodied white wine like chardonnay or a light red wine like pinot noir pair well with the robust flavors of this dish.
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