Parmesan Roasted Potatoes and Brussels Sprouts
1 lbbrussels sprouts trimmed and halved
3/4 lbsmall red potatoes quartered
3/4 lbsmall purple potatoes quartered
3 Tbspolive oil
1 1/2 cfreshly shredded parmesan
1 tsponion powder
1 tspgarlic powder
1/4 tspfresh ground black pepper
How to Make Parmesan Roasted Potatoes and Brussels Sprouts
- Preheat oven to 400 degrees. Grease a baking sheet with non-stick spray or olive oil and set aside.
- 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.
- 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.
If you can not find purple potatoes you can substitute gold or more red.
Store leftovers in fridge.