Potatoes And Brussels Sprouts With Oil And Vinegar Recipes

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ROASTED POTATOES & BRUSSELS SPROUTS



Roasted Potatoes & Brussels Sprouts image

Roasted potatoes and Brussels sprouts make a great quick and easy side dish for dinner, or you can twist it into a breakfast hash served with an egg on top. Either way, with its super-easy prep, you'll come back to these roasted potatoes and Brussels sprouts again and again.

Provided by Jasmine Smith

Categories     Healthy Roasted Potato Recipes

Time 30m

Number Of Ingredients 8

1 pound Brussels sprouts, trimmed and halved
12 ounces baby Yukon Gold potatoes, quartered
3 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon chili powder
¾ teaspoon garlic powder
½ teaspoon ground pepper
¼ cup chopped fresh flat-leaf parsley

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.

Nutrition Facts : Calories 106 calories, Carbohydrate 13 g, Fat 5 g, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, Sodium 318 mg, Sugar 2 g

POTATOES AND BRUSSELS SPROUTS WITH OIL AND VINEGAR



Potatoes and Brussels Sprouts With Oil and Vinegar image

Provided by Marian Burros

Categories     easy, side dish

Time 25m

Yield 2 or 3 servings

Number Of Ingredients 4

1 pound tiny new potatoes, scrubbed, not peeled
10 ounces brussels sprouts, trimmed
1 tablespoon olive oil
2 tablespoons balsamic vinegar

Steps:

  • If you have a steamer, place the potatoes in the bottom of the steamer, with water to cover. Boil about 12 or 13 minutes then add brussels sprouts to rack in steamer and cook about 7 or 8 minutes. Potatoes take about 20 minutes total.
  • Meanwhile, whisk oil and vinegar in serving bowl.
  • When vegetables are cooked, drain and cut potatoes into quarters or thirds and cut sprouts in half. Stir well to coat with dressing.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 4 grams, Carbohydrate 37 grams, Fat 5 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 35 milligrams, Sugar 5 grams

SALT-AND-VINEGAR BRUSSELS SPROUTS



Salt-and-Vinegar Brussels Sprouts image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 1 1/2 pounds trimmed and halved brussels sprouts with 1 1/2 tablespoons each olive oil and malt vinegar, 3/4 teaspoon kosher salt and a few grinds of pepper. Roast cut-side down on a preheated baking sheet at 450˚ until browned and tender, 25 to 30 minutes. Toss with 1 1/2 tablespoons more malt vinegar and sprinkle with flaky sea salt.

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