Deliciously tender, bit-sized roasted veggies that pair perfectly with an easy weeknight meal or a gourmet weekend roast!
At a glance
Approx 30 minutes
Serves 4 people
500g Brussels sprouts
350g washed baby potatoes
3 tbsp olive oil
1 tsp salt
1 tsp chili powder
1 tsp garlic powder
1/2 tsp freshly ground black pepper
handful fresh, flat leaf parsley, chopped
Preheat oven to 200°C.
Trim the Brussels sprouts and halve lengthways and place in a large baking tray.
Halve the baby potatoes and add to the baking tray as well.
In a small bowl, combine the oil, salt, chili powder, garlic powder and pepper. Pour the mixture over the Brussels sprouts and potatoes and toss together well. Ensure the srouts and potaotes are spread out in a single
Place the baking tray in the oven and roast for 10 minutes. Remove from the oven, stir, and place back in the oven for another 10-15 minutes, or until the vegetables are tender and browned.
Remove the vegetables from the oven, stir through the parsley and serve.