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Roast Potatoes & Brussels Sprouts
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Roasted Potatoes and Brussels Sprouts with Red Pepper Sauce

Course sides
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 300kcal

Ingredients

For the Potatoes

  • 2 lbs medium red potatoes, washed u0026 quartered
  • 2 tbsp avocado oil
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder

For the Brussels Sprouts

  • 2 lbs Brussels sprouts, washed, trimmed and cut in half
  • 1 tbsp avocado oil
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder

For the Red Pepper Sauce

  • 6 marinated artichoke hearts, fibrous bits trimmed and discarded
  • 3 marinated sun dried tomatoes
  • 4-5 whole roasted red bell peppers
  • 1/4 cup pine nuts or cashews
  • 1 tsp coarse grain mustard
  • 1 tsp lemon zest
  • 1/4 cup fresh lemon juice
  • 1 tbsp honey
  • 1 1/2 tbsp fruity olive oil
  • TT salt and pepper

Optional

  • Capers

Instructions

  • Bring a large pot of water to a boil. Season heavily with salt. Also preheat oven to 450 and place a roasting pan in as it heats.

Parboil and Roast the Potatoes

  • Once the water is boiling, add the potatoes to the pot and boil for 10 minutes. Strain out the potatoes and set aside on a paper towel-lined pan to dry and fluff up. Toss in a bowl with the other potato ingredients and add to the heated pan in the oven for 5 minutes.

Parboil and Roast the Brussels

  • Once the potatoes come out of the water, add the Brussels and boil for 3-4 minutes. Remove to a paper towel-lined pan to dry. Toss in a bowl with the other Brussels ingredients and, once the potatoes have cooked for about 5 minutes, add the Brussels to the same pan as the potatoes in the oven. Roast for another 10-15 minutes.

Make the Sauce

  • Combine all of the sauce ingredients in a food processor and blend for 30-60 seconds, stopping to scrape the side from time to time, until a mostly smooth sauce is achieved.

Finish and Serve

  • Once the potatoes and Brussels have finished roasting, add to a large bowl along with 1/2 cup or so of the sauce. Toss to coat evenly, and add more sauce as desired (save any remaining sauce for other uses - it's great on lots of things). Add some capers over top if desired and serve warm.

Nutrition

Calories: 300kcal