Lemon Roasted Brussels Sprouts & Potatoes

4
Servings
10m
Prep Time
40m
Cook Time
50m
Ready In


"I first found this recipe in a Food Ideas magazine back in 2015. I made it and really loved it! Going through my old recipes I found it again, and so I am hoping to make it again soon! Using a vegetarian chicken stock cube will make this a vegetarian dish."

Original recipe yields 4 servings
OK
  • For garnish, optinal

Nutritional

  • Serving Size: 1 (245.5 g)
  • Calories 243
  • Total Fat - 14.3 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 0.9 mg
  • Sodium - 85.9 mg
  • Total Carbohydrate - 26.3 g
  • Dietary Fiber - 6.2 g
  • Sugars - 3.7 g
  • Protein - 5.7 g
  • Calcium - 69.7 mg
  • Iron - 2.2 mg
  • Vitamin C - 81.7 mg
  • Thiamin - 0.2 mg

Step 1

Preheat the oven to 200°C/180°C fan-forced and place the potatoes and brussels sprouts into a large roasting dish.

Step 2

Combine the garlic, oregano, stock, oil, lemon zest and lemon juice in a bowl & pour over the potatoes and brussels sprouts then toss to combine. Season with salt and pepper.

Step 3

Roast for 40 minutes or until liquid is absorbed and potatoes are golden and tender.

Step 4

Sprinkle with dill and parsley.

Step 5

Serve.

Tips & Variations


No special items needed.

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