Roasted Potatoes and Brussels Sprouts with Lemon

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, roasted potatoes and brussels sprouts with lemon. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Arrange the mixture on a large, rimmed baking sheet, spreading it out in an even layer. Add to pan and roast. add pieces of lemon for roasting. I like to roast until they are a color I like. Wash potatoes (do not peel) and dice into Ā½ā€³ cubes.

Roasted Potatoes and Brussels Sprouts with Lemon is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Roasted Potatoes and Brussels Sprouts with Lemon is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook roasted potatoes and brussels sprouts with lemon using 9 ingredients and 4 steps. Here is how you can achieve that.

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The ingredients needed to make Roasted Potatoes and Brussels Sprouts with Lemon:
  1. Prepare 3 cup Brussels Sprouts
  2. Get 2 small Potatoes
  3. Take 3 clove Garlic
  4. Take 1 1⁄4 cup olive oil
  5. Make ready 1 each Lemon
  6. Prepare 1 tsp Salt
  7. Get 1 tsp pepper
  8. Make ready 3 each Thai Hot Pepper
  9. Make ready 2 tbsp Oregano

Add potatoes and Brussels sprouts and stir until potatoes and Brussels are coated in the oil mixture. Potatoes, sweet onion, baby carrots, and Brussels sprouts. I alway use a non-stick spray and it works wonderfully. I also (prior to roasting) place all veggies in a big bowl and coat with olive oil, salt, pepper, garlic salt and cumin.

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Instructions to make Roasted Potatoes and Brussels Sprouts with Lemon:
  1. Dice Thai peppers and garlic, soak in olive oil with salt, pepper, oregano
  2. toss in Brussels Sprouts and mix very well, add half a lemon juice, toss again.
  3. Add to pan and roast. add pieces of lemon for roasting. I like to roast until they are a color I like.
  4. When they are to desired carmelization, move to serving dish and enjoy.

I alway use a non-stick spray and it works wonderfully. I also (prior to roasting) place all veggies in a big bowl and coat with olive oil, salt, pepper, garlic salt and cumin. Though I must admit that I really braised the chicken, brussel sprouts and potatoes instead of pan roasting. After cooking the bacon, I browned the chicken breasts in the bacon drippings. Then I added about a tablespoon of olive oil to the pan to saute the garlic and added the brussel sprouts, potatoes, lemon juice and salt and pepper.

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