Potato and Brussels Sprouts Parmesan Bake
Serves 415 mins prep30 mins cook
A delightful and easy way to roast potatoes and Brussels sprouts with a flavorful parmesan paste. This recipe combines fresh baby potatoes and whole Brussels sprouts with a mixture of olive oil, garlic, chili flakes, and spices, resulting in a crispy and flavorful side dish.
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What you need
Instructions
1: Prep the Veggies: Slice the baby potatoes in half and keep the Brussels sprouts whole. 2: Make the Paste: In a bowl, combine olive oil, minced garlic, chili flakes, Italian herbs, paprika, garlic powder, and juice of the lemon with grated parmesan. 3: Mix: Thoroughly mix the paste together with the potatoes and Brussels sprouts until every piece is coated. 4: Bake: Spread the veggies out on a baking sheet lined with parchment paper, turning all potatoes on the flat sliced side for optimal crisp. Generously add salt and pepper to taste, and bake for 25-30 minutes at 375°F (190°C).View original recipe