Recipe: Delicious Roasted Potatoes and Brussels Sprouts with Lemon

Roasted Potatoes and Brussels Sprouts with Lemon. Suggestions for Brussels Sprouts and Roasted Potatoes. Roasting Brussels sprouts with potatoes is one of my favorite ways to cook these veggies. So I was getting ready to roast Brussels sprouts and potatoes separately to serve along with pork tenderloin tonight and thought "I wonder if I.

Roasted Brussels sprouts and sweet potatoes are one of those easy and delicious fall side dishes that I find myself making over and over again. This roasted Brussels sprouts and sweet potato recipe is a great place to start! and don't forget about the lemon tahini sauce! It's the icing on the. - Added brussel sprouts back in and tossed. - Added Sweet potatoes diced since I had no regular potatoes - Added lemon juice, salt pepper as per recipe. You can cook Roasted Potatoes and Brussels Sprouts with Lemon using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Roasted Potatoes and Brussels Sprouts with Lemon

1. Prepare 3 cup of Brussels Sprouts.
2. It's 2 small of Potatoes.
3. It's 3 clove of Garlic.
4. Prepare 1 1/4 cup of olive oil.
5. Prepare 1 each of Lemon.
6. You need 1 tsp of Salt.
7. It's 1 tsp of pepper.
8. You need 3 each of Thai Hot Pepper.
9. It's 2 tbsp of Oregano.

You saved Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes to your Favorites. Lemon Roasted Fingerlings and Brussels Sprouts. My trick to roasting veggies is to choose ones that cook in the same amount of time. We love fingerling potatoes and the lemon with these just takes them over the top.

Roasted Potatoes and Brussels Sprouts with Lemon instructions

1. Dice Thai peppers and garlic, soak in olive oil with salt, pepper, oregano.
2. toss in Brussels Sprouts and mix very well, add half a lemon juice, toss again..
3. Add to pan and roast. add pieces of lemon for roasting. I like to roast until they are a color I like..
4. When they are to desired carmelization, move to serving dish and enjoy..

Toss the Brussels sprouts with olive oil salt and pepper. Combine the potatoes, Brussels sprouts, shallots, and bacon in a large bowl; toss with the oil. Sprinkle with the salt and pepper and toss again. Combine the melted butter and lemon juice in a small bowl. Pour the butter mixture over the roasted vegetables and toss to coat.

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