December 23, 2020
Rosemary Garlic Roasted Potatoes W/ Balsamic Glazed Brussel Sprouts
Main Plates | Plant-Based Recipes | Weight Loss Meals
Rosemary Garlic Roasted Potatoes W/ Balsamic Glazed Brussel Sprouts
PREP TIME: 10 MINS
COOK TIME: 30 MINS
TOTAL TIME: 40 MINS
YIELDS: 1 SERVING
NUTRITIONAL INFO
CALORIES:
FAT:
PROTEIN:
CARBS:
INGREDIENTS
2-3 Steamed or baked potatoes cooled and cut into wedges
½ tsp garlic salt
½ tsp crushed dried rosemary
1 tbsp nutritional yeast
12-16 oz brussel sprouts halved
Good Balsamic Vinegar (my favorite is this one)
Garlic salt to taste
INSTRUCTIONS
1). Heat oven or air fryer to 425.
2). Place potato wedges into a container with a lid and add the garlic salt, rosemary, and nutritional yeast.
3). Place the lid on the container and shake vigorously to roughen up and season the potatoes.
4). Place on a nonstick baking sheet or on your air fryer.
5). Toss brussel sprouts with balsamic vinegar and garlic salt and add them to the baking sheet or air fryer and bake or air fry for 25-35 minutes or until crispy.
O M G this looks AMAZING! Making for dinner tonight. Kiki, you continually make this ole gal so happy with your recipes. You truly can “teach an ole gal, new tricks” :)
Oh my goodness. I made it and this is so delicious! I have been struggling with this way of eating and things not tasting right but this is the first time in 2 weeks that I have loved my dinner!
looks amazing but my husband hates it when i cook brussel sprouts usually i stir fry. because the house smell so bad afterwards. any suggestions to get rid of the smell .
im going to try the potatoes for lunch with some broccoli
I hate the way Brussel sprouts make the house smell. Sometimes i will toss them in my air fryer and put it outside on the porch to cook.
These potatoes are so good! We have had them 5 times this week.I think I could eat them every day.
This would be nice :) It is so much work which is why we haven’t done it. We would have to tackle the conversions and change how the website works. We will look more into this.
Do I use russet potatoes or gold Yukon ones?