Description
This recipe features crispy roasted creamery potatoes and Brussels sprouts enhanced with garlic and brightened by fresh lemon juice. It’s a quick and easy side dish perfect for adding a zesty, healthy complement to any meal.
Ingredients
Vegetables
- 1.5 lbs Creamer Potatoes, halved
- 1 lb Brussels Sprouts, bottoms trimmed and halved
Seasonings & Oils
- 1 medium garlic clove, minced
- 1 tsp olive oil
- 1/2 tsp fine sea salt
- 1/2 tsp ground black pepper
- 1/2 medium lemon, juiced (about 2 tbsp lemon juice)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line one large or two small sheet pans with non-stick baking paper to prepare for roasting.
- Prepare Vegetables: In a large bowl, mix together olive oil, minced garlic, sea salt, and black pepper. Add the halved creamery potatoes and trimmed Brussels sprouts, tossing everything until well coated with the seasoning mixture.
- Roast: Arrange the coated vegetables in a single layer on the prepared baking sheet(s). Roast in the preheated oven for 20 to 30 minutes, until the potatoes are tender and the Brussels sprouts are caramelized and crisp on the edges.
- Add Lemon: Carefully remove the roasted vegetables from the oven and drizzle them evenly with the freshly squeezed lemon juice. Toss gently to coat and allow the bright lemon flavor to infuse into the dish.
- Serve: Serve the lemony roasted potatoes and Brussels sprouts hot as a delicious side dish to accompany your meal.
Notes
- You can use any small waxy potatoes if creamers are unavailable.
- Adjust roasting time based on your oven and potato size to ensure tenderness.
- For an extra layer of flavor, add fresh herbs like rosemary or thyme before roasting.
- This dish pairs well with roasted chicken, grilled meats, or as part of a vegetarian meal.
- Leftovers can be refrigerated and reheated for up to 2 days but are best enjoyed fresh.
