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Parmesan Roasted Potatoes and Brussels Sprouts
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Description
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.
Ingredients
- 1 pound Brussels Sprouts, Trimmed And Halved
- ¾ pounds Small Red Potatoes, Quartered
- ¾ pounds Small Purple Potatoes Quartered
- 3 Tablespoons Olive Oil
- 1-½ cup Freshly Shredded Parmesan
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ½ teaspoons Salt
- ¼ teaspoons Fresh Ground Black Pepper
Preparation
Preheat oven to 400ºF. 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 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.
Notes:
• If you cannot find purple potatoes, you can substitute gold or more red.
• Store leftovers in fridge.
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