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Recipe from: favfamilyrecipes Image Credit: Erica |
Roasted
Potatoes and Brussels sprouts
“If you don’t
have red potatoes, russet potatoes are a fine substitute– they just don’t have
that smooth texture of red potatoes.” Erica
Ingredients:
2 Lbs. red
potatoes
1 Lb. Brussels
sprouts
1/4 c. olive
oil
3 cloves
garlic, minced
1 tsp.
rosemary (optional)
1 tsp. kosher
salt
1/2 tsp.
ground black pepper
1/2. Lb.
bacon, lightly cooked and cut into pieces
Instructions:
Preheat oven
to 400-degrees.
Scrub and
rinse the potatoes. Pat dry and dice into 1" pieces.
Wash Brussels
sprouts and trim off the ends slice in half length-wise.
Whisk olive
oil, garlic, rosemary (optional), salt and pepper in a large bowl until well
combined.
Add potatoes
and Brussels sprouts and stir until potatoes and Brussels are coated in the oil
mixture.
Place
potatoes and Brussels sprouts on a baking sheet and sprinkle bacon pieces over
the
top.
Roast for
35-40 minutes. Potatoes should be golden and soft and Brussels should be well
roasted and lightly charred-- bacon should be nice and crispy.
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