If you've ever had a steamed or boiled Brussels sprouts and they damaged your outlook on these green spherical wonders, I am sorry! Please allow this simple recipe to forever redeem their reputation! As for the spicy potato, what's not to love!?
These quick sides pair beautifully with any protein, but are delicious enough to stand right on their own.
What you'll need:
1 pound of Brussels sprouts
4-5 small potatoes of your choice (russets, red, golden... I have used russet)
2 tbsp extra virgin olive oil, seperated
Ground cheyanne pepper
Sea salt and pepper
I don't have measurements on my seasonings because I do not measure those. I just sprinkle until it think it is going to taste good, and I suggest you do the same.
Preheat your oven to 425 degrees.
Cut your Brussels sprouts in half or quarter if they are really large. Then place them in a bowl. Add tablespoon of evoo, a hearty sprinkle of garlic powder, sea salt, and pepper. Toss to coat and dump them on half of a large cookie sheet.
Next, cut your potatoes into wedges. Then, in the same bowl you just used for your sprouts, dump your potato wedges. Add your tablespoon of evoo, chili powder, ground cheyanne pepper, garlic powder, onion powder, sea salt, and pepper. Toss until the potatoes are coated. Then seperate the potatoes out on the other half of the cookie sheet. Like so...
Pop these babies on the lower rack of your 425 degree oven for 35-45 minutes.