Roasted Potatoes and Brussel Sprouts
by AndyOH! from on (#462E4)
One time! Just one time I do this because we have a lot of family over and it becomes an instant holiday tradition. Any leftovers don't last long.
- Mini potatoes (1" to 2" diameter I get mine from Costco) - 10 to 15 cut in halves (or approximately a..." thick slices of larger potatoes, Yukon Golds will do)
- Brussel Sprouts - 10 to 15 cut in halves
- Olive oil - cup and 1/4 cup
- Parmesan cheese - 1/4 cup, plus more to sprinkle generously ( to 1 cup?)
- Minced garlic - 1 heaping teaspoon
- Italian seasoning - 2 tablespoons (I use McCormick Tuscan Seasoning)
- Pre-heat oven to 350F.
- Apply olive oil (about 1/4 cup) to a cookie sheet (or two). Just enough to make up a thin layer of oil.
- Generously sprinkle cheese over the oil until you see a thin layer of dry cheese over the oil, covering the sheet.
- In a large mixing bowl mix cup olive oil, 1/4 cup cheese, garlic and seasoning.
- Toss potatoes and sprouts in olive oil mix.
- Place potatoes and sprouts sliced side down on the cookie sheet(s).
- Sprinkle more cheese on to potatoes and sprouts.
- Bake 15-20 minutes (less if you use a convection oven) or until tops of the potatoes start to brown and sprout leaves start to peel back.
- Remove from oven and flip the potatoes and sprouts over.
- Add more cheese if you want.
- Return to oven and watch closely (about 5-10 minutes). Pull if potatoes or sprouts start getting dark.
- Let excess oil drain and cool 5-10 minutes.