Best 4 Pan Roasted Brussels Sprouts With Potatoes Ww Recipes
Craving a delectable side dish that strikes the perfect balance between flavors and textures? Look no further than our pan-roasted Brussels sprouts and potatoes. This culinary masterpiece combines the earthy sweetness of Brussels sprouts with the tender and fluffy goodness of potatoes, all while being coated in a tantalizingly crispy crust. The secret lies in a delightful blend of spices and herbs that infuse each bite with an explosion of savory goodness. But that's not all; this versatile recipe also features three additional variations to cater to diverse preferences and dietary needs. Whether you're a vegetarian seeking a hearty and protein-packed option, a fan of bacon's smoky charm, or simply looking for a vegan-friendly delight, we've got you covered. Join us on a culinary journey as we unveil the secrets behind this crowd-pleasing dish and its delightful variations.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED POTATOES AND BRUSSELS SPROUTS
Five ingredients is all you need for these simple oven roasted potatoes and brussels sprouts flavored with lemon pepper and seasoned salt. This pairs nicely with chicken, pork, or beef.
Provided by Soup Loving Nicole
Categories Roasted Potatoes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil.
- Combine potatoes and Brussels sprouts in a large bowl. Sprinkle lemon pepper and seasoned salt over the top and toss to coat. Drizzle olive oil over the top and toss until evenly combined. Spread out onto the prepared baking sheet in a single layer.
- Cook in the preheated oven for 15 minutes. Using a spatula, flip vegetables over and continue cooking until desired browning is achieved, about 15 more minutes.
Nutrition Facts : Calories 78.9 calories, Carbohydrate 8.2 g, Fat 4.8 g, Fiber 3.1 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 326.3 mg
PAN-ROASTED BRUSSELS SPROUTS
These pan-roasted Brussels sprouts, cooked in olive oil and lemon juice, are a perfect side to dish to any meat, fish, or plant-based protein.
Provided by Tony
Categories Side Dish Vegetables Brussels Sprouts
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a medium skillet over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Add Brussels sprouts and season with salt and pepper. Add lemon juice and cook until Brussels sprouts start to brown on some leaves, about 3 minutes.
- Reduce heat to medium-low, cover, and cook until sprouts are fork-tender, about 15 minutes.
Nutrition Facts : Calories 110.6 calories, Carbohydrate 10.6 g, Fat 7.1 g, Fiber 4.3 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 108.7 mg, Sugar 2.5 g
PAN ROASTED BRUSSELS SPROUTS WITH POTATOES (WW)
Copied from a Weight Watchers Cookbook. I have some dieters coming for Thanksgiving this year. I believe the recipe stated that you can use fingerling potatoes or red potatoes but I alway have red potatoes on hand so that is why I listed red potatoes as the potato ingredient.
Provided by Oolala
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine potatoes with enough water to cover by 2 inches in a medium saucepan and bring to a boil.
- Boil 1 minute and remove the pan from the heat and let stand in the cooking liquid until partially cooked; about 5 minutes. Drain and set aside.
- Meanwhile, heat oil in a large nonstick skillet over medium heat and then add the Brussels sprouts.
- Cook until light green, about 6-8 minutes.
- Add the garlic and cook until the Brussels sprouts begin to brown, about 3-4 minutes.
- Stir in the potatoes, salt and pepper and cook until the veggies are tender, 5-7 minutes longer.
- Serve warm or at room temperature.
Nutrition Facts : Calories 125.5, Fat 5.2, SaturatedFat 0.8, Sodium 318.5, Carbohydrate 18, Fiber 4, Sugar 2.6, Protein 4.1
ROASTED BRUSSELS SPROUTS WITH POTATOES AND BACON
This is a great vegetable dish if you like Brussels. I liked them, but hated the smell of the house after cooking them the usual way. I ran across this recipe in a magazine and thought that maybe they wouldn't smell so bad if they were roasted. I was right! These are yummy....even if you don't like Brussels. Give 'em a try! I know onions would work in place of shallots, especially a sweet onion. Also, I couldn't find baby Yukons, so cut mediums in pieces about the size of the Brussels.
Provided by softshellcrab
Categories Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450 deg.
- Combine the potatoes, Brussels sprouts, shallots and bacon in large bowl; toss with the oil. Sprinkle with the salt and pepper and toss again.
- Transfer to a 10 x 15 Pyrex dish and roast (I used my non-stick roasting pan), stirring every 15 minute until the veggies are tender and well browned (35 to 40 min.).
- Combine melted butter and lemon juice in a small bowl and pour over veggies and toss to coat.
- Serve immediately.
Tips:
- Use fresh Brussels sprouts: Fresh Brussels sprouts will have a bright green color and firm texture. Avoid sprouts that are yellowed or have brown spots.
- Trim the Brussels sprouts: Before cooking, trim the stem end of each Brussels sprout and remove any outer leaves that are loose or damaged.
- Parboil the potatoes: Parboiling the potatoes before roasting them will help them cook evenly and prevent them from becoming dry.
- Season the vegetables well: Don't be afraid to season the vegetables generously with salt and pepper. You can also add other spices or herbs, such as garlic powder, onion powder, or dried thyme.
- Roast the vegetables at a high temperature: Roasting the vegetables at a high temperature will help them caramelize and develop a delicious crispy texture.
- Serve the vegetables immediately: Roasted Brussels sprouts and potatoes are best served immediately after they are cooked. They can be served as a side dish or main course.
Conclusion:
This recipe for Pan-Roasted Brussels Sprouts with Potatoes is a delicious and easy way to enjoy these healthy vegetables. The Brussels sprouts are roasted until they are tender and slightly charred, while the potatoes are crispy and golden brown. This dish is perfect for a weeknight meal or a special occasion.
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