Brussels Sprouts N Potatoes Food

OVEN ROASTED SWEET POTATOES AND ROASTED BRUSSELS SPROUTS RECIPE

Steps:

• Preheat your oven to 400 degrees F.
• Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
• Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
• Smash 2 cloves of garlic and add it to the bowl.
• Pour 1/3 cup olive oil over the vegetables.
• Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
• (Line a large sheet pan with foil if you want super easy cleanup)
• Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.
• Pour the veggies onto the pan.
• Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.
• Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme if you want. Eat hot!

CREAMY POTATO-BRUSSELS SPROUTS CASSEROLE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until softened, about 10 minutes. Add Brussels sprouts and cook for 5 minutes more. Drain.
• Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish.
• Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Beat eggs in a separate bowl until foamy, 2 to 3 minutes, and generously season with salt, pepper, and nutmeg. Stir in Cheddar cheese. Fold in whipped cream.
• Place drained potatoes and Brussels sprouts in the prepared baking dish. Cover evenly with egg-cream mixture.
• Bake in the preheated oven until top is lightly browned, 25 to 35 minutes.

ROASTED POTATOES & BRUSSELS SPROUTS

Steps:

• Preheat oven to 450°F. Toss Brussels sprouts, potatoes, oil, salt, 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. Stir in parsley before serving.

SIMPLE ROASTED SWEET POTATOES AND BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish with olive oil.
• Combine Brussels sprouts, sweet potatoes, olive oil, garlic powder, sea salt, and pepper in a bowl; mix well to combine. Pour into the prepared casserole dish.
• Bake in the preheated oven for 15 minutes. Mix vegetables and return to the oven for 15 to 20 more minutes. Sprinkle with feta cheese and cook until vegetables are browned and cooked through and feta cheese is melted, 5 to 10 more minutes.

MASHED POTATOES 'N' BRUSSELS SPROUTS

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Meanwhile, place 1/2 in. of water and brussels sprouts in a small saucepan; bring to a boil. Reduce heat; cover and cook for 5 minutes. Add garlic; cook 3-5 minutes longer or until tender. , Drain potatoes, sprouts and garlic; cool slightly. Place in a food processor; cover and process for 1-2 minutes. Add the remaining ingredients; cover and process just until blended. Transfer to a serving bowl.

PARMESAN BRUSSELS SPROUTS WITH NEW POTATOES

Steps:

• Bring a large pot of salted water to a boil. Add the potatoes.
• After 10 minutes of boiling time add the brussels sprouts and continue to boil for about 3-5 minutes. Strain and run under cold water to stop the cooking process.
• Melt butter in a large sauce pan and add the garlic, salt and pepper. Add the vegtables and saute for 3-4 minutes.
• Remove from heat and add chopped parsley.
• Transfer into serving dish and garnish with parmesan cheese and a bit more salt and pepper.

BRUSSELS SPROUTS 'N POTATOES

Steps:

• For the Brussels sprouts, make sure they are cleaned and x on the stem,or cut in half if large.
• Melt butter (margarine) in a skillet and over medium heat cook the onions and the potatoes with the bay leaf, stirring often until the onion is tender 2-3 minutes.
• Add Brussels sprouts and stock; cover and cook for about 8 minutes.
• Add red pepper cook 2 minutes or until the potatoes and sprouts are tender and the red pepper is still crisp.
• Season with salt and pepper.
• Remove bay leaf.
• Garnish with chopped parsley and serve.
• For vegetarian, use the water not the chicken stock.

ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
• Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

ROASTED SWEET POTATOES AND BRUSSELS SPROUTS

Steps:

• Heat oven to 400ºF.
• Combine first 3 ingredients in large bowl. Whisk dressing and garlic until blended. Add to fries mixture; mix lightly.
• Spread onto rimmed baking sheet sprayed with cooking spray.
• Bake 35 min. or until Brussels sprouts are tender and fries are golden brown.
• Sprinkle with cheese.

GLAZED BRUSSELS SPROUTS AND POTATOES

Steps:

• Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15 minutes, adding the red onions during the last 4 minutes of cooking. Remove with a slotted spoon; blot dry with paper towels.
• Prepare a large bowl of ice water. Return the pot of water to a boil; add the Brussels sprouts and cook until tender, 6 to 7 minutes. Drain and immediately transfer to the ice water. Stir a few times until cooled, then drain the Brussels sprouts; blot dry with paper towels. (The vegetables can be prepared to this point up to 2 hours ahead; cover and refrigerate.)
• Melt the butter in a large skillet over medium heat. Add the thyme, vinegar and honey and bring to a simmer. Add the vegetables and toss until glazed and heated through, about 3 minutes, adding a few tablespoons of water if necessary. Season with salt and pepper and toss with the parsley.