Roasted Potatoes & Brussel Sprouts

Your little one is having one of those days where they just don’t want to leave your side. The cat is screaming at you for some reason, but they are fed and their litter box is clean, but alas the cat is dragging on your other leg. Your husband is running late and will be home just in time for dinner. Somehow, amongst all of this madness, you need to get dinner on the table.

On nights like these, I like to roast some vegetables and a protein on a baking sheet. It takes me about 5 minutes to prep everything and then the oven does the rest of the magic.

For today’s dish, I combined potatoes and brussel sprouts. I choose to pair this with salmon that I glazed with dijon mustard and pepper.


Roasted Potatoes & Brussel Sprouts

Serves 2


3 russet potatoes, 1-inch dice

2 cups brussel sprouts, quartered

1 tbs parsley

1 tsp onion powder

1/4 tsp garlic powder

1/4 tsp salt

1/4 cup parmesan cheese, grated

2 tbs olive oil

Preheat the oven to 450 degrees. Place the diced potatoes and quartered brussel sprouts in a large bowl. Pour the olive oil into the bowl. Add the herbs and 1/2 of the cheese. Toss all of the ingredients. Pour the ingredients onto a baking sheet lined with parchment paper. Shake the baking tray back and forth lightly to help even out the vegetables on the baking tray. Bake for 30 minutes. Remove from oven. Sprinkle with remaining parmesan cheese.




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