GARLIC BRUSSELS SPROUTS POTATOES #diet #potato #healthyrecipes #easy #shrimp

GARLIC BRUSSELS SPROUTS POTATOES #diet #potato #healthyrecipes #easy #shrimp

These Garlic Brussels Sprouts Potatoes are completely veggie lover, gluten free, thus simple to make. An ideal warming dish for the Christmas season, yet additionally throughout the entire year.

I have an affection for Garlic Brussels Sprouts.With the falling temperatures, I previously began with making my Garlic Brussels Sprouts Mac and Cheese way regularly.

I never get exhausted or tired of that. It's a definitive solace nourishment for me.

In any case, presently it's an ideal opportunity to expand my adoration making these Garlic Brussels Sprouts Potatoes.It compliments some other garlicky nourishment, is inconceivably fulfilling, addictive, filling, and too simple to make.

Likewise it is astonishing for these special seasons and Christmas. This simple formula has every one of the flavors you need and love to shake your vacation table.

GARLIC BRUSSELS SPROUTS POTATOES #diet #potato #healthyrecipes #easy #shrimp

Also try our recipe : ESPRESSO MOCHA MACARON WITH SALTED DARK CHOCOLATE FILLING #healthydiet #keto #mocha #chocolate #salted

INGREDIENTS

  • 2 lb potatoes, peeled and cooked
  • 5 cloves garlic, minced
  • 1 cup onions, chopped
  • 3 tsp garlic powder, optional
  • 2 cups Brussels sprouts, cleaned and halved
  • 1/4 cup olive oil
  • salt, pepper to taste

INSTRUCTIONS

  1. Boil or steam the potatoes, but don’t cook them all the way. I recommend 15-20 minutes max, depending on your type of potato. Let cool and cut into inch-sized chunks.
  2. For making the Garlic Brussels Sprouts, heat a pan with half of the oil. Add onions, Brussels sprouts, and garlic and roast all for around 10 minutes until lightly browned and golden.
  3. Add optional garlic powder and mix with the potatoes and more of the oil. Cook for another 10 minutes until the potatoes are completely done.
  4. Alternatively you can put the garlic, Brussels sprouts, and onions on a baking sheet prepared with parchment paper. Season with salt and pepper. Roast everything for around 10 minutes at 425°F. Then add potatoes, and continue roasting for an extra 15 minutes.


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