Lemon Roasted Brussels Sprouts & Potatoes
Recipe: #33757
November 14, 2019
Categories: Side Dishes, Brussels sprouts, Potatoes, Australian, Christmas, Easter, Romantic Dinner, Oven Bake, Gluten-Free Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Kosher Meat, more
"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 is 4 servings
Ingredients
-
-
- 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 by Step Method
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
No special items needed.
0 Reviews
You'll Also Love
