Roasted Potatoes and Brussels Sprouts

I have had a thing for healthy food lately. I don’t know why, but my body says I need to eat healthier and work out more, So this is one of the reasons why I make these Roasted Potatoes and Brussels Sprouts.

I’m not going to start a weird and painful diet, that’s for sure, but I am going to try to avoid the fats and start eating more veggies.

And what better way to begin this journey than with Brussels sprouts? I’ve always liked the way these little guys look, but never had the chance to eat one, so I decided it was about time I try them out. Unfortunately, I only found frozen ones at the store. yuck! If you don’t know it, I’m not really a big fan of frozen food, unless of course we’re talking about ice cream.

Anyway, back to the Brussels sprouts. They taste healthy! When I took a bite out of them, I couldn’t find anything to compare them with, they where in a sense, unique. A powerful rich taste that caught me off guard. I wasn’t expecting such intense flavor from a veggie. If you haven’t eaten one don’t expect to like it from the start. It gave me mixed signals at first, I couldn’t figure out if I like it or not. I think it’s the kind of food you need to eat more than once to see how it goes, just like with a song you hear once and you’re not really sure if it fits your tastes.

Try them, retry them, and retry them some more. That’s my advice! You’ll learn to love them in time, and they will love you back with their healthiness.

INGREDIENTS

• 3 or 4 large potatoes
• A handful of Brussels sprouts
• 100 g of pancetta or bacon
• 2 tablespoons of olive oil
• A pinch of salt
• Freshly ground pepper

How to Make Roasted Potatoes and Brussels Sprouts?

Step 1:

Preheat your oven at 220ºC / 428ºF. Cut the potatoes into 2 cm cubes and slice the pancetta. Bring a pot of water to a boil and place the potatoes in. Cook them for about 7 minutes and then drain them.

Step 2:

Heat the olive oil in a non-stick pan and fry the potatoes for about 5 minutes. Add the Brussels sprouts and the pancetta, season with a pinch of salt and pepper and place everything in an oven proof dish.

Step 3:

Place the dish in the oven and leave it there for 30 minutes, until the pancetta turns crispy and the sprouts soften up.

Kitchen Equipment Needed

• A sharp knife
• A cutting board
• A large pot
• A colander
• A non-stick frying pan
• An ovenproof dish
• A mixing spoon
• Measuring spoons

Helpful Tips!

• Try not to overcook the potatoes when boiling them.
• Even though this obvious, but make sure the potatoes, Brussels sprouts, and pancetta are coated so well with olive oil and seasoning so everything tastes delicious.
• Once the dish is ready, you can sprinkle some fresh herbs (like parsley as I did) or grated cheese on top if you want.

What to Serve with Roasted Potatoes and Brussels Sprouts?

Roasted Potatoes and Brussels Sprouts can be served alongside many other dishes. I love to have it with Cannelloni with Spinach and Ricotta or with garlic bread for a light meal. Or you can enjoy it with some soups like tomato. For drinks, just an apple juice for me, but any drink can be good with it.

FAQ

Can I use bacon instead of pancetta?

Yes, Pancetta and bacon are very similar, so you can use either. But Bacon might be a bit saltier.

Can I add other vegetables?

Of course, try adding carrots, broccoli, or even sweet potatoes.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 4 days.

Can I make this recipe vegetarian?

Sure, just skip the pancetta and add more veggies.

What if I don’t have an ovenproof dish?

You can use a baking sheet instead.

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