Hello everybody, I hope you are having an incredible day today. Today, I gonna show you a way to prepare a special dish, Roasted Potatoes and Brussels Sprouts with Lemon. one of my favorites . For mine, I will make it a little bit tasty. This is gonna smell and look deliciou

When I bring these brussels sprouts to Thanksgiving I need to swap the goat cheese for parmesan, because my mom doesnt like goat cheese (although I think she would if she gave it a try). If youre not a goat cheese person, feel free to make the same swap or omit it entirely. Home > Recipes > Healthy Recipes > Roasted Potatoes and Brussels Sprout

We roast everything from roasted broccoli to potatoes! Roasting Brussels sprouts makes them kind of sweet and they are a must-eat. Remove from oven and sprinkle with lemon juice and parmesan.

The Ingredients needed to make Roasted Potatoes and Brussels Sprouts with Lemon:

1. You need 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. You need 1 each of Lemon
6. You need 1 tsp of Salt
7. Prepare 1 tsp of pepper
8. Prepare 3 each of Thai Hot Pepper
9. Prepare 2 tbsp of Oregano

Off heat, add lemon juice mixture to skillet and stir to evenly coat. Arrange the potatoes cut-side down on a baking sheet. Roasted Brussels Sprouts with Lemon, Parmesan and Breadcrumb Drizzle the Brussels sprouts with olive oil.

Step to make Roasted Potatoes and Brussels Sprouts with Lemon:

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 roa 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.

Cut lemon in half and squeeze the juice of one half over the sprout And anything finished with cheese is a winner in my book! Brussels sprouts - you love or you hate em. Roasted brussels sprouts are toasted in a hot oven until theyre irresistibly crispy, then drizzled with a tahini sauce thats now a staple in our refrigerator. Combine the potatoes, Brussels sprouts, shallots, and bacon in a large bowl; toss with the oil.

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