These Garlic Brussels Sprouts Potatoes are entirely vegan, gluten free, and so easy to make. A perfect warming dish for the holiday season, but also all-year long.
I have a fondness for Garlic Brussels Sprouts.
With the falling temperatures,I already started with making myGarlic Brussels Sprouts Mac and Cheeseway often.
I never get bored or tired of that. It’s the ultimate comfort food for me.
But now it’s time toincrease my love making these Garlic Brussels Sprouts Potatoes.
Itcompliments any other garlicky food, is incredibly satisfying, addictive, filling, and super easy to make.
Also it is amazing for the holidays and Christmas. This easy recipe has all the flavors you want and love to rock your holiday table.
But it’s not just for the holidays, it’s also made for date night. Can you imagine cloudy and chilly fall nights?
What’s better than a romantic date night with great food, maybe with a glass of wine or two?
My Garlic Brussels Sprouts Potatoes make a truly amazing dinner or lunch that the whole family will love
Also think about meal prep or work lunch.
Your kids don’t like any vegetables? Trust me, with this, they will love Brussels Sprouts from now on.
How to clean Brussels Sprouts
Always start with rinsing your Brussels sprouts under cold water.
Make sure that you remove all dirt you can see or feel.
Trim and remove the stem including the outer leaves. That’s all for that. Super easy and effective for preparation.
That’s always the way you should do for any Brussels Sprouts dish.
How to make Garlic Brussels Sprouts Potatoes
I suggest you precook your potatoes. Boil or steam them, 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.
For making the Garlic Brussels Sprouts, heat a pan with a bit half of the oil. Add onions, Brussels sprouts, and garlic and roast all for around 10 minutes until lightly browned and golden.
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.
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.
But you know what you can also do? Make a casserole out of these Garlic Brussels Sprouts Potatoes.
All you need is a white sauce for that. One such as the one from myBest Vegan Moussakarecipe.
You will need a 10×10 inch casserole. Add the done mix of potatoes and Brussels Sprouts, and mix with the white sauce.
Bake for around 15 minutes at 420°F.
It makes such an amazing dinner, lunch, meal preparation or work lunch.
Trust me it’s seriously so delicious, no one will miss any meat, or cheese.
My Garlic Brussels Sprouts Potatoes are meant for the holidays, and great for Christmas. Because it’s so versatile it’s so good with almost anything.
If you give this a try tag me on Instagram and Facebook with your pictures, love seeing all your remakes.
Enjoy, Florian.
Garlic Brussels Sprouts Potatoes
Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
These Garlic Brussels Sprouts Potatoes are entirely vegan, gluten free, and so easy to make. A perfect warming dish for the holiday season, but also all-year long.
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
- 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.
- 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.
- 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.
- 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.
Nutrition Information:
Yield: 4Serving Size: 2.5 cups
Amount Per Serving:Calories: 294Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 26mgCarbohydrates: 44gFiber: 8gSugar: 5gProtein: 6g
