Roasted Brussels Sprouts And Potato Gratin Recipes

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ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 12



Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts image

Steps:

  • Preheat oven to 400 degrees F.
  • Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
  • Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
1 teaspoon freshly ground black pepper

ROASTED BRUSSELS SPROUTS AND POTATO GRATIN

I love roasted brussels sprouts and the pairing of the sprouts with potatoes in this creamy gratin is ingenious. This dish is served at a delightful little wine bar, Enoteca Vin, in Raleigh, North Carolina.

Provided by NcMysteryShopper

Categories     Potato

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 9



Roasted Brussels Sprouts and Potato Gratin image

Steps:

  • Preheat oven to 325 degrees.
  • Melt butter and oil in a large deep skillet. Add brussels sprouts and minced shallot and saute until soft, about 8 minutes. Add white wine and continue to cook for 1 minute until evaporated. Season with salt and pepper. Add cream and bring to a simmer. Cool to room temperature.
  • Smear a 1 1/2-quart shallow casserole dish with butter. Reserve 2 tablespoons of Parmesan for the topping. Arrange the potato slices evenly over the bottom of the dish and season with salt and pepper. Using a slotted spoon, spread a layer of brussels sprouts over the sliced potatoes and sprinkle with Parmesan cheese. Continue layering until all of the potatoes and brussels sprouts and all but the reserved 2 tablespoons of Parmesan have been used. The last layer should be potatoes. Pour the cream over the potatoes and top with the remaining Parmesan. Cover with buttered foil and bake for 45 minutes.
  • Uncover the gratin and bake for 30 minutes longer, or until the potatoes are tender and the top is golden brown. Let sit for 15 minutes before serving.

Nutrition Facts : Calories 484.3, Fat 31.4, SaturatedFat 17.4, Cholesterol 96.5, Sodium 175.8, Carbohydrate 42.9, Fiber 5.3, Sugar 3.2, Protein 9.9

2 tablespoons unsalted butter
2 tablespoons canola oil or 2 tablespoons vegetable oil
1 1/2 lbs Brussels sprouts, thinly sliced long wise
1 large shallot, minced
1/4 cup dry white wine
2 cups heavy cream
salt & freshly ground black pepper
3 lbs baking potatoes, peeled and thinly sliced
2/3 cup freshly grated parmesan cheese

ROASTED POTATOES AND BRUSSELS SPROUTS

Five ingredients is all you need for these simple oven roasted potatoes and brussels sprouts flavored with lemon pepper and seasoned salt. This pairs nicely with chicken, pork, or beef.

Provided by Soup Loving Nicole

Categories     Roasted Potatoes

Time 40m

Yield 6

Number Of Ingredients 5



Roasted Potatoes and Brussels Sprouts image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil.
  • Combine potatoes and Brussels sprouts in a large bowl. Sprinkle lemon pepper and seasoned salt over the top and toss to coat. Drizzle olive oil over the top and toss until evenly combined. Spread out onto the prepared baking sheet in a single layer.
  • Cook in the preheated oven for 15 minutes. Using a spatula, flip vegetables over and continue cooking until desired browning is achieved, about 15 more minutes.

Nutrition Facts : Calories 78.9 calories, Carbohydrate 8.2 g, Fat 4.8 g, Fiber 3.1 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 326.3 mg

1 ½ pounds small red potatoes, quartered
1 pound Brussels sprouts, trimmed and halved lengthwise
2 teaspoons lemon-pepper seasoning
1 teaspoon seasoned salt
2 tablespoons olive oil

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