Roasted Gourmet Red & Yellow Potatoes and Brussels Sprouts (Edit recipe)

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I chose the small gourmet potatoes for their amazing flavor and perfect size to pair with Brussels. They roast beautifully together so only need one pan! I love the blend of spices and fresh Parmesan. I highly recommend using a block of Parmesan and shredding yourself because it tastes better and melts easier too. The parsley adds a splash of color and extra nutrients. One tip to spread them out on the baking dish on parchment paper so they crisp up perfectly. If they are overcrowded they will steam instead.

5 minutes

40 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	220
Fat:	9 g
Carbohydrates:	22 g
Protein:	7 g
Cholesterol:	13 g
Sodium:	546 mg
Fiber:	5 g
Sugars:	3 g
Calculated per serving.

Serves: 5

Ingredients

1.5 lb Baby Potatoes, Gourment red & yellow, halved
1 lb Brussels Sprouts, Fresh stem removed and halved
1 Tbsp Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Salt and Pepper, to taste
1 tsp Parsley, Freshly chopped
2 Tbsp Extra Virgin Olive Oil
1 cup Parmesan Cheese, Freshly shaven

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400 degrees. Prepare potatoes by cutting in half. Cut stems off brussels sprouts and cut in half so they are roughly the same size as the potatoes. Place parchment paper on baking sheet for easy cleanup. In a medium size bowl pour olive oil on potatoes and sprouts. Sprinkle spices and Parmesan cheese and toss to evenly coat. Be sure to space them out to roast. Bake 40 Minutes till crispy and brown. if want a crispier outer layer you can move the tray up closer to the element for 5 minutes at the end but be sure to keep an eye on them! Garnish with additional parsley and cheese and enjoy!

Notes

Larger potatoes will work as instead of gourmet potatoes but be sure to quarter small enough to be equal size to Brussels. If you would like it dairy free just skip the cheese or use a dairy free option. Parchment paper can burn so be careful not to increase your temperature in the oven or move it too close to the element. You can skip the parchment paper too and spray the pan with olive oil.