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–+ servings
herb infused potato dish

Parsley Potatoes with Balsamic Roasted Brussels Sprouts

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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course Side
Cuisine American
Servings 4 servings

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

When preparing the potatoes, make sure they are all cut to a similar size to ensure even cooking. For more flavor, you can add a sprinkle of Parmesan cheese to the Brussels sprouts just before serving. If you prefer a bit more crispiness, increase the roasting time by a few minutes, but keep an eye on them to prevent burning.
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