Garlic Brussels Sprouts Potatoes #vegan #vegetarian #soup #breakfast #lunch
Thursday, 21 November 2019
It praises some other garlicky nourishment, is inconceivably fulfilling, addictive, filling, and excessively simple to make.
Likewise it is stunning for these special seasons and Christmas. This simple formula has every one of the flavors you need and love to shake your vacation table.
Trim and evacuate the stem including the external leaves. That is totally supportive of that. Too simple and powerful for planning.
I propose you precook your potatoes. Bubble or steam them, yet don't cook them the whole distance. I prescribe 15-20 minutes max, contingent upon your kind of potato. Give cool and slice access to inch-sized lumps.
- 2 lb potatoes, peeled and cooked
- 5 cloves garlic, minced
- 1 cup onions, chopped
- 3 tsp garlic powder, optional
- 2 cups Brussels sprouts, cleaned and halved
- 1/4 cup olive oil
- salt, pepper to taste
INSTRUCTIONS
- Boil or steam the potatoes, but don’t cook them all the way. I recommend 15-20 minutes max, depending on your type of potato. Let cool and cut into inch-sized chunks.
- For making the Garlic Brussels Sprouts, heat a pan with half of the oil. Add onions, Brussels sprouts, and garlic and roast all for around 10 minutes until lightly browned and golden.
- Add optional garlic powder and mix with the potatoes and more of the oil. Cook for another 10 minutes until the potatoes are completely done.
- Alternatively you can put the garlic, Brussels sprouts, and onions on a baking sheet prepared with parchment paper. Season with salt and pepper. Roast everything for around 10 minutes at 425°F. Then add potatoes, and continue roasting for an extra 15 minutes.
Read more our recipe Minestrone Soup #vegan #vegetarian #soup #breakfast #lunch