Lemon-roasted Brussels sprouts and potatoes
Much maligned, and often overcooked, Brussels sprouts are making a crisp and comely comeback!
|
0:10
To Prep |
0:40
To Cook |
10
INGREDIENTS |
EASY
DIFFICULTY |
4
SERVINGS |
0
AVG RATING (0 Members) |
recipe
To my cookbook
- Ingredients
- Nutrition
|
Energy 978kJ |
Fat saturated 2.00g |
|
Fat Total 14.70g |
Carbohydrate sugars g |
|
Carbohydrate Total 16.20g |
Dietary Fibre 5.60g |
|
Protein 5.90g |
Cholesterol - |
|
Sodium 216.00mg |
All nutrition values are per serve.
- Method
- Notes
-
Step 1
Preheat oven to 200°C/180°C fan-forced. Place potatoes and Brussels sprouts in a large roasting dish.
-
Step 2
Combine garlic, oregano, stock, oil, lemon zest and lemon juice in a bowl. Pour over potatoes and Brussels sprouts. Toss to combine. Season with salt and pepper.
-
Step 3
Roast for 40 minutes or until liquid is absorbed and potatoes are golden and tender. Sprinkle with dill and parsley. Serve.
For a flavour hit, serve potatoes and sprouts sprinkled with marinated fetta, drained and crumbled.
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