GARLIC BRUSSELS SPROUTS POTATOES
These Garlic Brussels Sprouts Potatoes are entirely vegan, gluten free, then easy to form. An ideal warming dish for the vacation season, but also all-year long.
With the falling temperatures, I already started with making my Garlic Brussels Sprouts Mac and Cheese way often.
 |
| GARLIC BRUSSELS SPROUTS POTATOES |
I never get bored or uninterested in that. It’s the last word food on behalf of me.
But now it’s time to extend my love making these Garlic Brussels Sprouts Potatoes.
Also it's amazing for the vacations and yuletide. This easy recipe has all the flavors you would like and like to rock your holiday table.
INGREDIENTS:
- 2 lb potatoes, peeled and cooked
- 3 tsp garlic powder, optional
- 2 cups Brussels sprouts, cleaned and halved
- 1/4 cup olive oil
- 5 cloves garlic, minced
- 1 cup onions, chopped
- salt, pepper to taste
INSTRUCTIONS :
- Boil or steam the potatoes, but don’t cook them all the way. I recommend 15-20 minutes max, depending on your type of potato. Let cool and cut into inch-sized chunks.
- For making the Garlic Brussels Sprouts, heat a pan with half of the oil. Add onions, Brussels sprouts, and garlic and roast all for around 10 minutes until lightly browned and golden.
- Add optional garlic powder and mix with the potatoes and more of the oil. Cook for another 10 minutes until the potatoes are completely done.
- Alternatively you can put the garlic, Brussels sprouts, and onions on a baking sheet prepared with parchment paper. Season with salt and pepper. Roast everything for around 10 minutes at 425°F. Then add potatoes, and continue roasting for an extra 15 minutes.
