Best 3 Pan Roasted Brussels Sprouts With Potatoes Ww Recipes
Welcome to the world of flavors! Are you looking for a wholesome and delectable side dish that will tantalize your taste buds? Look no further than pan-roasted Brussels sprouts with potatoes. This symphony of flavors, textures, and colors will elevate any meal, whether you're hosting a special gathering or enjoying a cozy weeknight dinner. With its rustic charm and medley of sweet, savory, and slightly bitter notes, this dish is sure to become a favorite in your culinary repertoire.
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PAN ROASTED BRUSSELS SPROUTS WITH POTATOES (WW)
Copied from a Weight Watchers Cookbook. I have some dieters coming for Thanksgiving this year. I believe the recipe stated that you can use fingerling potatoes or red potatoes but I alway have red potatoes on hand so that is why I listed red potatoes as the potato ingredient.
Provided by Oolala
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine potatoes with enough water to cover by 2 inches in a medium saucepan and bring to a boil.
- Boil 1 minute and remove the pan from the heat and let stand in the cooking liquid until partially cooked; about 5 minutes. Drain and set aside.
- Meanwhile, heat oil in a large nonstick skillet over medium heat and then add the Brussels sprouts.
- Cook until light green, about 6-8 minutes.
- Add the garlic and cook until the Brussels sprouts begin to brown, about 3-4 minutes.
- Stir in the potatoes, salt and pepper and cook until the veggies are tender, 5-7 minutes longer.
- Serve warm or at room temperature.
Nutrition Facts : Calories 125.5, Fat 5.2, SaturatedFat 0.8, Sodium 318.5, Carbohydrate 18, Fiber 4, Sugar 2.6, Protein 4.1
PAN-ROASTED BRUSSELS SPROUTS
These pan-roasted Brussels sprouts, cooked in olive oil and lemon juice, are a perfect side to dish to any meat, fish, or plant-based protein.
Provided by Tony
Categories Side Dish Vegetables Brussels Sprouts
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a medium skillet over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Add Brussels sprouts and season with salt and pepper. Add lemon juice and cook until Brussels sprouts start to brown on some leaves, about 3 minutes.
- Reduce heat to medium-low, cover, and cook until sprouts are fork-tender, about 15 minutes.
Nutrition Facts : Calories 110.6 calories, Carbohydrate 10.6 g, Fat 7.1 g, Fiber 4.3 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 108.7 mg, Sugar 2.5 g
ROASTED BRUSSELS SPROUTS WITH POTATOES AND BACON
This is a great vegetable dish if you like Brussels. I liked them, but hated the smell of the house after cooking them the usual way. I ran across this recipe in a magazine and thought that maybe they wouldn't smell so bad if they were roasted. I was right! These are yummy....even if you don't like Brussels. Give 'em a try! I know onions would work in place of shallots, especially a sweet onion. Also, I couldn't find baby Yukons, so cut mediums in pieces about the size of the Brussels.
Provided by softshellcrab
Categories Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450 deg.
- Combine the potatoes, Brussels sprouts, shallots and bacon in large bowl; toss with the oil. Sprinkle with the salt and pepper and toss again.
- Transfer to a 10 x 15 Pyrex dish and roast (I used my non-stick roasting pan), stirring every 15 minute until the veggies are tender and well browned (35 to 40 min.).
- Combine melted butter and lemon juice in a small bowl and pour over veggies and toss to coat.
- Serve immediately.
Tips:
- Choose fresh, firm Brussels sprouts: Look for sprouts that are deep green in color and have tightly closed leaves.
- Trim and halve the Brussels sprouts: Cut off the stem end and then slice each sprout in half lengthwise.
- Parboil the Brussels sprouts: This will help them cook evenly and prevent them from getting too brown.
- Use a large skillet: This will give the Brussels sprouts and potatoes plenty of room to cook without overcrowding.
- Don't overcrowd the skillet: If you overcrowd the skillet, the Brussels sprouts and potatoes will steam instead of roasting.
- Roast the Brussels sprouts and potatoes until they are tender and browned: This will take about 20 minutes.
- Season the Brussels sprouts and potatoes with salt and pepper: To taste.
- Garnish with fresh herbs: Such as parsley or thyme.
Conclusion:
This pan-roasted Brussels sprouts and potatoes recipe is a delicious and healthy side dish that is perfect for any occasion. The Brussels sprouts are roasted until they are tender and slightly browned, while the potatoes are roasted until they are crispy. The dish is seasoned with salt, pepper, and garlic powder, and then garnished with fresh parsley. This recipe is easy to make and can be tailored to your own taste preferences. For example, you could add other vegetables to the dish, such as carrots or celery. You could also use different herbs or spices, such as rosemary or thyme. No matter how you choose to make it, this pan-roasted Brussels sprouts and potatoes recipe is sure to be a hit!
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