Imagine a platter adorned with golden-brown potatoes, their skins glistening with a hint of olive oil, nestled alongside vibrant green Brussels sprouts caramelized to perfection.
The earthy aroma of roasted vegetables mingles with the fresh scent of parsley, creating a sensory symphony that evokes warmth and comfort.
This dish is a reflection of how simple ingredients can transform into something extraordinary, providing a sense of home and belonging. For me, it was a lifesaver on a hectic weekday when time was scarce but the need for a nourishing meal was paramount.
With its quick preparation and wholesome flavors, this side dish effortlessly complements any main course, making it ideal for both rushed weeknight dinners and leisurely Sunday suppers alike. Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a combination of balsamic and fresh herbs.
- Uses pantry staples like potatoes and olive oil for easy preparation.
- Offers a healthy side dish packed with nutrients and fiber.
- Complements a variety of main courses for versatile meal planning.
Ingredients
- 1 pound potatoes, peeled and cubed — make sure they’re all cut to a similar size for even cooking.
- 1 pound Brussels sprouts, halved — fresh is best for superior flavor.
- 2 tablespoons olive oil, divided — use extra virgin for best taste.
- 1 tablespoon balsamic vinegar — opt for a high-quality variety.
- 1 teaspoon salt, divided — sea salt recommended for better flavor.
- 1/2 teaspoon black pepper, divided — freshly ground enhances taste.
- 2 tablespoons fresh parsley, chopped — fresh parsley provides a vibrant flavor.
- 2 cloves garlic, minced — fresh garlic gives a richer taste.
Step-by-Step Method
Preheat the oven to 400°F (200°C). Prepare a large pot of salted water and bring it to a boil. This will be the base for cooking your potatoes. Confirming the water is boiling rapidly will help the potatoes cook evenly and quickly, setting the stage for tender, flavorful parsley potatoes.
Cook the Potatoes
Add the cubed potatoes to the boiling water. Allow them to cook until they’re tender, approximately 15 minutes. Make sure they’re uniformly soft by testing with a fork. Properly cooked potatoes will enhance the texture and flavor of your dish.
Drain & Season Potatoes
Drain the cooked potatoes using a colander. Return them to the pot. Toss the potatoes with 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and chopped fresh parsley. Confirm each piece is well-coated for a balanced flavor throughout.
Prepare Brussels Sprouts
Place the halved Brussels sprouts on a baking sheet. Drizzle them with 1 tablespoon of olive oil and balsamic vinegar. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat the Brussels sprouts evenly, confirming each piece is well-seasoned and ready for roasting.
Roast the Brussels Sprouts
Spread the Brussels sprouts in a single layer on the baking sheet. Roast them in the preheated oven for 20 minutes, stirring halfway through. This will allow them to cook evenly and develop a delicious, caramelized exterior.
Rest & Serve
Remove the Brussels sprouts from the oven and let them rest for 5 minutes. This resting period allows the flavors to settle and the sprouts to cool slightly.
Serve the parsley potatoes and balsamic roasted Brussels sprouts together on a platter, creating a harmonious and flavorful side dish.
Ingredient Swaps
- For a dairy-free version, swap out the Parmesan cheese suggestion with nutritional yeast for a cheesy flavor without dairy.
- If Brussels sprouts are unavailable, substitute them with broccoli florets or asparagus for a similar roasting experience.
- For a lower-carb option, replace potatoes with cauliflower florets, adjusting cooking time as needed to guarantee tenderness.
- Use dried parsley instead of fresh if fresh herbs aren’t available.
You Must Know
- Cut Uniformly: Guarantee all potato cubes are cut to a similar size to promote even cooking and prevent some pieces from becoming overcooked while others remain undercooked.
- Preheat Oven: Always preheat the oven to 400°F (200°C) before roasting the Brussels sprouts to guarantee they cook evenly and develop a nice, caramelized exterior.
- Toss Thoroughly: When coating the Brussels sprouts with olive oil and balsamic vinegar, toss them well to guarantee each piece is evenly coated for maximum flavor and proper roasting.
- Stir Midway: Stir the Brussels sprouts halfway through the roasting process to guarantee they cook evenly on all sides and achieve a uniform golden-brown finish.
- Add Freshness: Sprinkle freshly chopped parsley over the potatoes right after draining them to maintain the herb’s vibrant flavor and elevate the dish’s freshness.
Serving Tips
- Serve the dish with grilled chicken for a complete meal.
- Add a lemon wedge on the side for a zesty touch.
- Garnish with extra parsley for a fresh, colorful presentation.
- Pair with a light white wine like Sauvignon Blanc.
Storage & Make-Ahead
Parsley Potatoes with Balsamic Roasted Brussels Sprouts can be stored in the fridge for up to 3 days in an airtight container.
For make-ahead, prepare and store separately.
Unfortunately, this dish doesn’t freeze well due to texture changes in potatoes and Brussels sprouts when thawed.
Reheating
To gently reheat parsley potatoes and Brussels sprouts, use a microwave on low power.
Alternatively, you can use an oven set at 300°F.
Another option is to use a stovetop over low heat, stirring frequently to prevent drying out.
Culinary Traditions and History
Although often overlooked, the humble combination of potatoes and Brussels sprouts carries a rich history and culinary significance. Let me take you on a little journey through time.
- Potatoes: Originating from the Andes, they revolutionized European diets post-16th century, becoming a staple due to their versatility and nutritional value.
- Brussels Sprouts: Named after the Belgian capital, they made their culinary debut in the 16th century, cherished for their unique flavor and health benefits.
- Balsamic Vinegar: Hailing from Italy, this sweet-tart elixir has been enhancing dishes since the Middle Ages, adding depth and character.
- Parsley: A Mediterranean native, it’s been celebrated since ancient Greece for its fresh, bright notes, making dishes lively and aromatic.
The blend of these ingredients creates a dish that’s both historical and delicious.
Final Thoughts
Give this delightful recipe a try to enjoy a wonderful blend of flavors and textures. Feel free to tweak it to your liking—perhaps by adding a sprinkle of Parmesan cheese to the Brussels sprouts for an extra touch of flavor!
Frequently Asked Questions
Can I Use Sweet Potatoes Instead of Regular Potatoes?
Absolutely, you can use sweet potatoes instead of regular ones! They add a delightful sweetness and vibrant color to the dish. Just make sure to cut them evenly so they cook through perfectly. Enjoy experimenting with flavors!
What Other Herbs Can I Use Instead of Parsley?
I’d suggest trying fresh cilantro or dill for a delightful twist. Their vibrant flavors can really elevate your dish. Don’t be afraid to experiment; it’s amazing how a small herb swap can transform a meal!
How Can I Make This Dish Vegan-Friendly?
To make this dish vegan-friendly, I’d guarantee all ingredients are plant-based. Swap any dairy garnishes with nutritional yeast for a cheesy flavor. Don’t worry, the original recipe is already vegan, so you’re good to go!
Are Frozen Brussels Sprouts Suitable for This Recipe?
I recommend using fresh Brussels sprouts for the best texture, but you can use frozen ones. Just thaw and pat them dry first to guarantee they roast well. They might not get as crispy as fresh ones.
What Wine Pairs Well With This Dish?
I’d pair a crisp Chardonnay or a light Pinot Noir with this dish. Their flavors complement the earthy potatoes and tangy Brussels sprouts beautifully, creating a delightful balance you’ll savor in every bite. Give it a try!
Parsley Potatoes with Balsamic Roasted Brussels Sprouts
Equipment
- 1 Large pot
- 1 Baking sheet
- 1 Knife
- 1 Cutting board
- 1 Mixing bowl
- 1 Whisk
- 1 colander
Ingredients
- 1 pound potatoes peeled and cubed
- 1 pound Brussels sprouts halved
- 2 tablespoon olive oil divided
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt divided
- 1/2 teaspoon black pepper divided
- 2 tablespoon fresh parsley chopped
- 2 clove garlic minced
Instructions
- Preheat the oven to 400°F (200°C).
- Bring a large pot of salted water to a boil.
- Add the cubed potatoes to the boiling water and cook until tender, about 15 minutes.
- Drain the potatoes using a colander and return them to the pot.
- Toss the potatoes with 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and chopped parsley.
- Place the halved Brussels sprouts on a baking sheet.
- Drizzle the Brussels sprouts with 1 tablespoon of olive oil and balsamic vinegar.
- Sprinkle the Brussels sprouts with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Toss the Brussels sprouts to coat evenly and spread them out in a single layer.
- Roast the Brussels sprouts in the preheated oven for 20 minutes, stirring halfway through.
- Remove the Brussels sprouts from the oven and let them rest for 5 minutes.
- Serve the parsley potatoes and balsamic roasted Brussels sprouts together on a platter.
Notes
