In the same fashion as my viral Broccoli and Cauliflower Parmesan Bake – think same same but with potatoes and brussels sprouts! This method of cooking veggies is truly a staple in my kitchen because it’s THAT easy AND delicious.
Ingredients:
- 400-500g baby potatoes, sliced in half
- 400-500g brussels sprouts, kept whole (if large, slice in half)
The Parmesan Paste:
- 1/3 cup olive oil
- 2 tbsp minced garlic
- 1 tsp chili flakes
- 1 tsp Italian herbs
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt, or more to taste
- 1 tsp pepper, or more to taste
- Juice of 1 lemon
- 1 cup grated Parmesan
Instructions:
Prepare the Paste: in a large bowl, mix together the olive oil, minced garlic, chili flakes, Italian herbs, paprika, garlic powder, lemon juice, and Parmesan until well combined.
Coat the Veggies: add the halved baby potatoes and whole Brussels sprouts to the bowl. Toss thoroughly until each piece is evenly coated in the paste.
Arrange on Baking Sheet: spread the coated potatoes and Brussels sprouts onto a parchment-lined baking sheet. Place the potatoes cut side down for maximum crispiness. Generously season with salt and pepper.
Bake: bake at 375°F (190°C) for 25-30 minutes, or until the vegetables are golden and crispy. Serve with extra lemon wedges and enjoy!
See the video below!
