Parmesan Brussels Sprouts With New Potatoes Recipes

Steps:

• Put a 10-inch cast-iron skillet in the oven and preheat the oven to 425 degrees F.
• Toss the Brussels sprouts with the olive oil in a medium bowl. Season lightly with salt and pepper. Add the Parmesan and toss together.
• Carefully remove the hot skillet from the oven and spray with the cooking spray. Add the Brussels sprout mixture in an even layer. Bake until the Brussels sprouts are tender and browned, 20 to 25 minutes.

Steps:

• Preheat oven to 400 degrees. Grease a baking sheet with non-stick spray or olive oil and set aside.
• Combine Brussels Sprouts, red potatoes, purple potatoes and olive oil in a large Ziploc bag and shake to coat. Add the Parmesan cheese, onion powder, garlic powder, salt and pepper to the bag and shake to coat.
• Spread in an even layer on the baking sheet and bake for 20 minutes; flipping after 12-13 minutes. Turn on the broiler the last 1-2 minutes of cooking to lightly brown the Brussels Sprouts and potatoes. Serve immediately.
• NOTES If you can not find purple potatoes you can substitute gold or more red. Store leftovers in fridge.

Steps:

• Heat a frying pan over medium heat until hot, 3 minutes. Melt 1 tablespoon butter; cook and stir garlic until fragrant, 30 seconds. Add 1 tablespoon butter and Brussels sprouts, cut-side down; cover and cook until golden brown, 4 to 6 minutes.
• Flip Brussels sprouts; add 1 tablespoon butter. Cover and cook until other side is browned, about 3 more minutes. Transfer to a serving plate. Sprinkle with Parmesan cheese, salt, and black pepper.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil.
• Combine potatoes and Brussels sprouts in a large bowl. Sprinkle lemon pepper and seasoned salt over the top and toss to coat. Drizzle olive oil over the top and toss until evenly combined. Spread out onto the prepared baking sheet in a single layer.
• Cook in the preheated oven for 15 minutes. Using a spatula, flip vegetables over and continue cooking until desired browning is achieved, about 15 more minutes.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss Brussels sprouts with olive oil, garlic powder, black pepper, and salt. Spread onto a 9x13-inch baking pan.
• Roast in the preheated oven, shaking every 5 minutes, until crispy and fork-tender, about 20 minutes. Toss with balsamic vinegar and sprinkle with Parmesan. Continue roasting until melted, about 1 minute more. Sprinkle with red pepper.

Steps:

• Bring a large pot of salted water to a boil. Add the potatoes.
• After 10 minutes of boiling time add the brussels sprouts and continue to boil for about 3-5 minutes. Strain and run under cold water to stop the cooking process.
• Melt butter in a large sauce pan and add the garlic, salt and pepper. Add the vegtables and saute for 3-4 minutes.
• Remove from heat and add chopped parsley.
• Transfer into serving dish and garnish with parmesan cheese and a bit more salt and pepper.