Garlic Brussels Sprouts Potatoes
These Garlic Brussels Sprouts Potatoes are entirely vegan, gluten free, and so easy to make. A perfect warming dish for the holiday season, but also all-year long.
I have a fondness for Garlic Brussels Sprouts.
With the falling temperatures, I already started with making my Garlic Brussels Sprouts Mac and Cheese way often.
I never get bored or tired of that. It's the ultimate comfort food for me.
But now it's time to increase my love making these Garlic Brussels Sprouts Potatoes.
It compliments any other garlicky food, is incredibly satisfying, addictive, filling, and super easy to make.
Also it is amazing for the holidays and Christmas. This easy recipe has all the flavors you want and love to rock your holiday table.
But it's not just for the holidays, it's also made for date night. Can you imagine cloudy and chilly fall nights?
What's better than a romantic date night with great food, maybe with a glass of wine or two?
My Garlic Brussels Sprouts Potatoes make a truly amazing dinner or lunch that the whole family will love
Also think about meal prep or work lunch.
Your kids don't like any vegetables? Trust me, with this, they will love Brussels Sprouts from now on.
How to clean Brussels Sprouts
Always start with rinsing your Brussels sprouts under cold water.
Make sure that you remove all dirt you can see or feel.
Trim and remove the stem including the outer leaves. That's all for that. Super easy and effective for preparation.
That's always the way you should do for any Brussels Sprouts dish.
How to make Garlic Brussels Sprouts Potatoes
I suggest you precook your potatoes. Boil or steam them, 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 a bit 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.
But you know what you can also do? Make a casserole out of these Garlic Brussels Sprouts Potatoes.
All you need is a white sauce for that. One such as the one from my Best Vegan Moussaka recipe.
You will need a 10x10 inch casserole. Add the done mix of potatoes and Brussels Sprouts, and mix with the white sauce.
Bake for around 15 minutes at 420°F.
It makes such an amazing dinner, lunch, meal preparation or work lunch.
Trust me it's seriously so delicious, no one will miss any meat, or cheese.
My Garlic Brussels Sprouts Potatoes are meant for the holidays, and great for Christmas. Because it's so versatile it's so good with almost anything.
If you give this a try tag me on Instagram and Facebook with your pictures, love seeing all your remakes.
Enjoy, Florian.
Garlic Brussels Sprouts Potatoes
These Garlic Brussels Sprouts Potatoes are entirely vegan, gluten free, and so easy to make. A perfect warming dish for the holiday season, but also all-year long.
Ingredients
- 2 lb potatoes, peeled and cooked
- 5 cloves garlic, minced
- 1 cup onions, chopped
- 3 teaspoon garlic powder, optional
- 2 cups Brussels sprouts, cleaned and halved
- ¼ 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.
Nutrition Information:
Yield: 4 Serving Size: 2.5 cupsAmount Per Serving: Calories: 294Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 26mgCarbohydrates: 44gFiber: 8gSugar: 5gProtein: 6g
Making these tonight, very excited to try a new way to make Brussels sprouts.
Enjoy! One of my favorites so good.
Hi, just had a question. So I cooked them in my pan first then I bake them correct..just making sure I'm reading this correctly..thnx
Hi Mary! Exactly, enjoy!
I am making this for family Christmas gathering this weekend and I have a question similar to Mary's. Do I cook the sprouts, onions and garlic in the oven and then add the potatoes? If so, what is the oven setting? Thanks!
Hi Alice! 425°F as clearly written in the instructions. 🙂 Hope that helps.
I just had a question...according to the recipe, it says to half the Brussel Sprouts but the picture shows them whole. Does halving/not halving the brussel sprouts change the way I prepare them? I plan on using frozen Brussel Sprouts since that’s what I have on hand.
Hi Nina! My Brussels sprouts were really tiny so I left them whole. Due to different sizes one can find, I suggested to half them. Fresh brussels sprouts are best, I would recommend defrost frosted sprouts and dry them with a towel since they can be a bit watery from the freezer. Hope that helps, let me know how it goes.
If you choose to roast them on a pan/ in a dish , do you still need to precook the potatoes?
Hi Courtney! I haven't tried that, but I think it will work. Please keep in mind that the whole dish will take a bit longer. Let me know how it works.
Recipe says add potatoes to Brussels sprouts in pan then it says to bake Brussels sprouts in oven before adding potatoes. Are you suppose to mix them then separate them again?
Hi Wanda! There is no need to separate them. Hope that helps. Let me know how it goes.
cooked it tonight and it was delicious. I love the idea of precooking potato in a steam cooker and then slightly frying it. Onion and garlic added a lot of flavor.
Just finished making & eating this. Soooo good. Thank you for sharing this. 👍
Made it tonight but I added butternut squash and served it with weight watchers hunter’s chicken it was absolutely gorgeous. I’ve never been one for eating my veg but since finding these recipes I’m actually enjoying vegetables so thank you for posting your lovely recipes.
Thanks a bunch for your great feedback, Bev! Happy to hear it was such a big hit. Would you mind leaving a star rating with your review? This is super helpful for other users. Thanks so much.
This is so delicious. I made the sauce to go over it. I think that this will appeal to everyone.
We reheated it the next night and that was great too. Thanks for the recipe.
Thanks for your great feedback, Erika! Would you mind leaving a star rating with your review? This is helpful for other readers. Thanks so much.
I love this recipe so comforting and delicious! It's my go-to for dinner prep for the week!
Hi Alma! Thanks so much for sharing and your amazing feedback. So happy to hear it is a staple for your meal prep. Would you mind leaving a star rating with your review? Your feedback is so helpful for other readers. Thanks so much.
i didnt read the recipe fully before starting to cook. so I was surprised when I had to precook the potatoes. but he... why not... so I did...
then I cut the onion, garlic en Brussel sprouts. did them in a plastic box for meal-prep. now I see all the other instructions and im so laughing at myself.
I thought it was just an oven roast in total. wellllll I bet it works just fine tomorrow. by adding the Brussel sprout mix to the ovenpan and add the potatoes... LOL.
Hi rose! It surely will work. Let me know what you think and don't forget leaving a star rating with your review. This is truly helpful for other readers. Thank you.