Garlic Brussels Sprouts Potatoes

These Garlic national capital Sprouts Potatoes square measure entirely vegetarian, protein free, then straightforward to form. an ideal warming dish for the vacation season, however conjointly all-year long.

It compliments the other flavouring food, is improbably satisfying, addictive, filling, and super straightforward to form.

Garlic Brussels Sprouts Potatoes
Garlic Brussels Sprouts Potatoes

What’s higher than a romantic date night with nice food, perhaps with a glass of wine or two?

My Garlic national capital Sprouts Potatoes create a really wonderful dinner or lunch that the complete family can love

Garlic Brussels Sprouts Potatoes

INGREDIENTS:

  • 2 lb potatoes, peeled and cooked
  • 5 cloves garlic, minced
  • 1 cup onions, chopped
  • 3 tsp garlic powder, optional
  • 2 cups Brussels sprouts, cleaned and halved
  • 1/4 cup olive oil
  • salt, pepper to taste

INSTRUCTIONS:

  1. Boil or steam the potatoes, but don’t cook them all the way. I recommend 15-20 minutes max, depending on your type of potato. Let cool and cut into inch-sized chunks.
  2. For making the Garlic Brussels Sprouts, heat a pan with half of the oil. Add onions, Brussels sprouts, and garlic and roast all for around 10 minutes until lightly browned and golden.
  3. Add optional garlic powder and mix with the potatoes and more of the oil. Cook for another 10 minutes until the potatoes are completely done.
  4. Alternatively you can put the garlic, Brussels sprouts, and onions on a baking sheet prepared with parchment paper. Season with salt and pepper. Roast everything for around 10 minutes at 425°F. Then add potatoes, and continue roasting for an extra 15 minutes.

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