Roasted potatoes and Brussels sprouts make a fantastic quick and easy healthy dish!
PREP: 10 minutes
COOK: 20-25 minutes
|1 pound||Brussels sprouts, trimmed and halved|
|12 ounces||baby Yukon Gold potatoes, quartered|
|3 tbsp||extra-virgin olive oil|
|1 teaspoon||chili powder|
|1/2 teaspoon||ground pepper|
|1 teaspoon||garlic powder|
Preheat oven to 450°F. Toss Brussels sprouts, potatoes, oil, chili powder, garlic powder and pepper together on a large rimmed baking sheet; spread in a single layer. Roast until the vegetables are tender and evenly browned, 20 to 25 minutes, stirring halfway through.
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