My husband and I are new converts to the benefits of brussels sprouts.
Neither of us had eaten them in the past, but now we can’t find enough ways to cook them. I steam them and he’ll eat them right out of the steamer!
However, I wanted to try something new. I think that the combination of red potatoes and rosemary can’t be beat, so why not combine them with our new favorite brussels sprouts and roast them all in the oven.
Many roasting recipes call for olive oil, and it’s true that some vegetables really need olive oil to roast well, however, I find that potatoes do not. I simply use cooking spray as you’ll see below, and they always turn out well without extra calories (although keep in mind current research recommends olive oil as part of a healthy diet, so if you want to use olive oil, go for it).
- ½ package frozen brussel sprouts, steamed to just tender and halved
- 2 cups red potatoes, cubed in 1" chunks
- 1 medium onion, cut in large slices
- 2 tablespoons rosemary, chopped
- 1 tablespoon parsley, chopped
- 2 cloves garlic, minced
- Heat oven to 350.
- Spray baking pan with cooking spray. Toss potatoes and onion slices with garlic, rosemary, salt and pepper. Spread in baking pan and spray with cooking spray.
- Roast in oven 30 minutes, stirring half way through.
- When potatoes are almost fork tender, add steamed brussel sprouts and roast another 10 minutes until potatoes are tender.
- Toss with fresh parsley and serve.
Amount Per Serving
Total Fat: 0.37g
Total Carbs: 9.95g
Dietary Fiber: 2.90g
My Weight Watchers calculator calculates this at 0 points, I’m more inclined to count it as 1 as you are eating 1/2 cup potatoes. Your choice.