Sheet Pan Brussels Sprouts and Potatoes
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Sheet Pan Brussels Sprouts and Potatoes
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Sheet Pan Brussels Sprouts and Potatoes is a great way to achieve a delicious side dish with hardly any dirty dishes waiting for you when you're done! This recipe is an easy addition to almost any main course for dinner.
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Ingredients
- 1 1/2 pounds Brussels sprouts trimmed and sliced in half
- 1 1/2 pounds potato such as fingerling, sliced in half
- 4 - 5 cloves garlic minced
- 2 tablespoons olive oil
- 2 teaspoons apple cider vinegar
- 3/4 teaspoon salt
- black pepper
Instructions
- Preheat oven to 425° F.
- Place the sprouts, potatoes, and garlic on a half sheet pan.
- In a small jar with a tight-fitting lid, shake together the oil, vinegar, salt, and pepper until emulsified. Pour over the veggies and toss together with your hands until evenly combined.
- Bake until tender when pierced with a fork, 25 - 30 minutes. Serve warm.
Notes
- We recommend organic ingredients when feasible.
- Nutrition Facts Sheet Pan Brussels Sprouts and Potatoes Amount Per Serving Calories 163 Calories from Fat 45 % Daily Value* Fat 5g8%Saturated Fat 1g6%Sodium 331mg14%Potassium 927mg26%Carbohydrates 26g9%Fiber 7g29%Sugar 3g3%Protein 7g14% Vitamin A 855IU17%Vitamin C 110.7mg134%Calcium 90mg9%Iron 5.3mg29% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 163
- Calories from Fat 45
- % Daily Value*
- Fat 5g
- 8%
- Saturated Fat 1g
- 6%
- Sodium 331mg
- 14%
- Potassium 927mg
- 26%
- Carbohydrates 26g
- 9%
- Fiber 7g
- 29%
- Sugar 3g
- 3%
- Protein 7g
- 14%
- Vitamin A 855IU
- 17%
- Vitamin C 110.7mg
- 134%
- Calcium 90mg
- 9%
- Iron 5.3mg
- 29%
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