Roasted Potatoes and Brussels Sprouts

Ingredients and Weight:

• 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
• 1 pound Brussels sprouts, trimmed and halved
• 1/2 cup olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste

Preparation Time:

15 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

Easy (1/5)

Preparation Method Steps:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine potatoes, Brussels sprouts, olive oil, thyme, rosemary, salt, and pepper. Toss to coat evenly.
3. Spread the vegetables on a sheet pan and roast in the preheated oven for 25-30 minutes or until the potatoes are golden brown and tender and the Brussels sprouts are slightly charred and crispy.
4. Remove from the oven and serve immediately.

Nutritional Information:

Per serving (1/8 of the recipe):

• Calories: 250
• Fat: 12 grams
• Saturated Fat: 2 grams
• Cholesterol: 0 milligrams
• Sodium: 300 milligrams
• Carbohydrates: 35 grams
• Dietary Fiber: 6 grams
• Sugar: 5 grams
• Protein: 5 grams

Dish Characteristics:

• Crispy and flavorful roasted potatoes
• Tender and slightly charred Brussels sprouts
• Perfect side dish for any occasion
• Can be served with roasted chicken, beef, or pork
• Pairs well with a variety of dipping sauces

User Comments:

• "These roasted potatoes and Brussels sprouts are a delicious and easy way to get your vegetables in."
• "The combination of crispy potatoes and savory Brussels sprouts is perfect."
• "I love the herbs and spices that give these vegetables so much flavor."

Special Precautions and Tips:

• To ensure even cooking, make sure to cut the potatoes and Brussels sprouts into uniform sizes.
• Do not overcrowd the sheet pan. If necessary, use two pans.
• If the vegetables start to brown too quickly, lower the oven temperature to 400°F (200°C).