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parmesan roasted potatoes and brussels sprouts

(1 RATING)
55 Pinches 2 Photos
smalltownwoman avatar
Ofallon, MO
Updated on Oct 22, 2019

This fabulous lightly seasoned Crispy Parmesan Roasted Potatoes and Brussels Sprouts combines both red and purple potatoes with Brussels sprouts and Parmesan. The result is flavorful oven roasted vegetables with a crisp Parmesan crunch.

prep time 15 Min
cook time 20 Min
method Roast
yield 6 serving(s)

Ingredients

  • 1 pound brussels sprouts trimmed and halved
  • 3/4 pound small red potatoes quartered
  • 3/4 pound small purple potatoes quartered
  • 3 tablespoons olive oil
  • 1 1/2 cups freshly shredded parmesan
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper

How To Make parmesan roasted potatoes and brussels sprouts

  • Step 1
    Preheat oven to 400 degrees. Grease a baking sheet with non-stick spray or olive oil and set aside.
  • Step 2
    Combine Brussels Sprouts, red potatoes, purple potatoes and olive oil in a large Ziploc bag and shake to coat. Add the Parmesan cheese, onion powder, garlic powder, salt and pepper to the bag and shake to coat.
  • Step 3
    Spread in an even layer on the baking sheet and bake for 20 minutes; flipping after 12-13 minutes. Turn on the broiler the last 1-2 minutes of cooking to lightly brown the Brussels Sprouts and potatoes. Serve immediately.
  • Step 4
    NOTES If you can not find purple potatoes you can substitute gold or more red. Store leftovers in fridge.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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