Roasted Potatoes and Brussel Sprouts

Jan01
by on 2019-01-01 at 00:07
Chapter:

One time! Just one time I do this because we have a lot of family over and it becomes an instant holiday tradition. Any leftovers don’t last long.

  • Mini potatoes (1” to 2” diameter I get mine from Costco) – 10 to 15 cut in halves (or approximately ⅜” thick slices of larger potatoes, Yukon Golds will do)
  • Brussel Sprouts – 10 to 15 cut in halves
  • Olive oil – ½ cup and ¼ cup
  • Parmesan cheese – ¼ cup, plus more to sprinkle generously (½ to 1 cup?)
  • Minced garlic – 1 heaping teaspoon
  • Italian seasoning – 2 tablespoons (I use McCormick Tuscan Seasoning)

 

  1. Pre-heat oven to 350F.
  2. Apply olive oil (about ¼ cup) to a cookie sheet (or two). Just enough to make up a thin layer of oil.
  3. Generously sprinkle cheese over the oil until you see a thin layer of dry cheese over the oil, covering the sheet.
  4. In a large mixing bowl mix ½ cup olive oil, ¼ cup cheese, garlic and seasoning.
  5. Toss potatoes and sprouts in olive oil mix.
  6. Place potatoes and sprouts sliced side down on the cookie sheet(s).
  7. Sprinkle more cheese on to potatoes and sprouts.
  8. Bake 15-20 minutes (less if you use a convection oven) or until tops of the potatoes start to brown and sprout leaves start to peel back.
  9. Remove from oven and flip the potatoes and sprouts over.
  10. Add more cheese if you want.
  11. Return to oven and watch closely (about 5-10 minutes). Pull if potatoes or sprouts start getting dark.
  12. Let excess oil drain and cool 5-10 minutes.