Recipes like this are as simple as it gets.
A handful of potatoes, a handful of Brussels sprouts. That’s all you really need to make this simple, filling, nutritious, and completely delicious meal.
Vegan, Gluten-Free, Serves 2-3
Ingredients:
400g small potatoes (make sure they’re good roasters!)
300g Brussels sprouts
4 cloves garlic
To taste extra virgin olive oil
To taste salt
To taste pepper
Method:
Preheat the oven to 180C. Rinse potatoes and Brussels sprouts. Half the potatoes lengthwise. Then, in a large bowl, toss them with olive oil, salt and pepper (amounts to taste and preference). Spread the potatoes on a baking tray (either oiled or lined with baking paper), then bake for around 30 minutes.
In the meantime, chop the stems off the Brussels sprouts, remove any loose leaves, and slice them all in half. Then finely slice the garlic. In the same bowl that you used for the potatoes, toss the Brussels sprouts and garlic with oil, salt, and pepper (again, amounts to your preference). When the 30 minutes are over, open the oven and spread the Brussels sprouts and garlic onto the tray with the potatoes. Mix everything around, loosening any stuck potatoes as you go, then close the oven and bake everything for another 30 minutes.
Check that everything’s cooked to your liking — the potatoes and sprouts should be nice and golden, with a good few dark and crispy ones. If you’d like everything a bit crispier, keep them in the oven and check every 3 minutes or so until they’re cooked to your own personal perfection.
You can eat these as they are and they’ll be absolutely lovely. Or, if you’d like to elevate the whole meal, you can quickly make up one of our sauce mixes just before the veggies are done. We’d recommend the Cheddar Cheese, Parsley, or Creamy Cracked Peppercorn Sauce Mixes for this recipe. Just make the sauce, pour it over your roast vegetables, and there you go — a gourmet gravy!
Enjoy!