Roasted Potatoes and Brussel Sprouts

Diced potatoes and Brussel sprouts come together for a great addition to any entrée.

  1. Preheat oven to 375°F.
  2. In medium bowl, combine potatoes and Brussels sprout halves. Add oil, salt and pepper. Toss to coat. Place on sheet pan.
  3. Place pan in oven. Roast 20 minutes, or until potatoes and sprouts are tender and caramelized. Remove from oven.
  4. To serve, place 1 Tbs. roasted garlic aioli in center of plate. Place potatoes and sprouts over aioli and serve immediately.

  • Great side to any center-of-plate protein.
  • Use any Simply Potatoes® diced variety with this recipe.

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