Fingerling Potatoes & Brussels Sprouts

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

Start with fingerling potatoes and brussels sprouts.

Blanch the brussels sprouts in boiling water for a couple of minutes.

Shock the brussels sprouts in ice water to keep them tender and moist.

Combine the fingerling potatoes and blanched brussels sprouts in a bowl.

Add olive oil, salt, and black pepper to the vegetables.

Add fresh herbs (sage, rosemary, thyme, basil) to the mixture.

Toss the vegetables to coat them evenly with oil and seasonings.

Spread the mixture in a single layer on a baking sheet.

Roast in a 350°F oven for about 15-18 minutes until brown and crispy on the edges.

Optionally, for a different method, sauté the vegetables in a pan with olive oil for a lighter color and fresher look, adding butter near the end to melt into the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens