Easy and Versatile: Diced Potatoes and Brussels Sprouts Recipe
Roasted diced potatoes and Brussels sprouts make a hearty and flavorful side dish. This recipe is ideal for weeknight dinners or as a holiday side, offering a balance of crispy textures and earthy flavors.
By combining the golden crunch of perfectly roasted potatoes with the slightly caramelized bite of Brussels sprouts, you create a dish that’s as nutritious as it is delicious. The roasting process brings out the Brussels sprouts’ natural sweetness while giving the potatoes a satisfying crispness.
These vegetables are easy to prepare. Tossed in olive oil and seasoned with garlic, rosemary, and black pepper, they can complement various main courses, from roasted chicken to grilled steak.
Whether you’re looking for a simple side for a family meal or something more substantial for a gathering, this roasted potatoes and Brussels sprouts recipe is versatile enough to suit any occasion. Plus, the combination of colors and textures makes it an appealing dish that adds brightness to your plate. Get ready to transform these humble ingredients into a deliciously savory, crispy, and aromatic side that everyone will love!
Brussels Sprouts
Brussels sprouts, part of the cruciferous vegetable family, are small, leafy green buds resembling miniature cabbages. They contain essential nutrients, including vitamins C and K, fiber, and antioxidants. Known for their slightly bitter taste, Brussels sprouts develop a sweet, nutty flavor when roasted or sautéed, making them a versatile ingredient in various dishes.
These nutrient-dense vegetables have been praised for their health benefits, such as supporting digestion, boosting immunity, and promoting heart health. The bitterness of Brussels sprouts comes from glucosinolates, compounds also found in other cruciferous vegetables like broccoli and kale, which have been linked to cancer-fighting properties.
Cooking Brussels sprouts appropriately is key to enhancing their flavor. Roasting or caramelizing them brings out a natural sweetness and softens their texture, making them a delicious side or ingredient in salads, casseroles, and even pasta.
Dice Sizes
When it comes to dicing vegetables, the dice size can significantly affect the texture and cooking time of the dish. Here are the common types of dicing sizes:
Large Dice (Carré):
- Size: Approximately 3/4 inch (2 cm) cubes.
- Uses: It is ideal for hearty stews, soups, and dishes where distinct pieces that hold their shape during longer cooking times are desired.
Medium Dice (Parmentier):
- Size: Approximately 1/2 inch (1.25 cm) cubes.
- Uses: It is suitable for a variety of dishes, including stir-fries, salads, and casseroles, where you want a balance of texture and faster cooking.
Small Dice (Macédoine):
- Size: Approximately 1/4 inch (0.6 cm) cubes.
- Uses: It is perfect for finer presentations in soups, sauces, and mixed vegetable dishes, offering a more uniform texture and quicker cooking.
Brunoise:
- Size: Approximately 1/8 inch (3 mm) cubes.
- Uses: It is ideal for garnishes, fine salads, and dishes requiring a refined and delicate appearance. It allows for even cooking and flavor blending.
Fine Brunoise:
- Size: Approximately 1/16 inch (1.5 mm) cubes.
- Uses: It is often used for precise garnishes and fine sauces, providing a sophisticated touch and a quick infusion of flavor.
Understanding these different dicing sizes helps ensure consistency in your cooking, allowing each piece to cook evenly and contribute to the desired texture and appearance of your dish.
Roasted Diced Potatoes and Brussels Sprouts Recipe
Ingredients
- 4 large potatoes diced into ¾ inch cubes
- 1 pound Brussels sprouts trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- salt and pepper to taste
- 1 tablespoon balsamic vinegar optional
- fresh parsley chopped for garnish
Instructions
Preheat the Oven
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Prepare the Vegetables
- In a large bowl, combine the diced potatoes and halved Brussels sprouts.
- Drizzle the olive oil over the vegetables and toss to coat evenly.
Season the Vegetables
- Sprinkle the garlic powder, onion powder, dried thyme, dried rosemary, paprika, salt, and pepper over the vegetables.
- Toss again to ensure all pieces are well-coated with the seasoning.
Arrange on the Baking Sheet
- Spread the seasoned potatoes and Brussels sprouts in a single layer on the prepared baking sheet. Make sure there is enough space between the pieces for even roasting.
Roast the Vegetables
- Place the baking sheet in the preheated oven.
- Roast for 25-30 minutes, stirring halfway through, until the vegetables are golden brown and tender. The potatoes should have crispy edges, and the Brussels sprouts should be caramelized.
Finish and Serve
- If using, drizzle the balsamic vinegar over the roasted vegetables and toss gently to combine.
- Transfer to a serving dish and garnish with chopped fresh parsley.
Notes
