Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 2
Ingredients
- 12 oz baby brussels sprouts
- 3 medium purple potatoes
- 4 green onions finely chopped
- 6 cloves garlic finely minced
- 1 tsp tomato paste
- 1 tbsp apple cider vinegar
- 1 tsp paprika
- 1 tsp hot chili powder(optional)
- ½ tsp salt
- ¼ tsp black pepper.
- Extra virgin olive oil
- Water
Instructions
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Cut the ends of the brussels sprouts and cut each one in the middle lengthwise.
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Peel off the potatoes and slice them in your preferred shape.
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Mix brussels sprouts and potatoes in a bowl.
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Season with salt and pepper.
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Drizzle with 3 to 4 tablespoons of olive oil. Mix well.
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Place brussels sprouts and potatoes in a baking sheet covered with parchment paper, single layered.
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Drizzle again with 2 to 3 tablespoons of olive oil.
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Roast in a 400°F preheated oven for 30 minutes. After the first 15 minutes, give them a stir.
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While brussels sprouts and potatoes are roasting, prepare the garlic sauce.
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In a saucepan over medium high heat, sauté onions and garlic for about 2 to 3 minutes.
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Season with salt and pepper.
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Add in chili powder, paprika and tomato paste, mix well then stir in about ¼ cup water to avoid the burning of the vegetables.
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Reduce the heat to medium low and let cook until the sauce is reduced for about 5 minutes. Once the sauce is done, set aside.
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Take out from the oven the roasted vegetables and put them in the saucepan that has the garlic sauce.
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Put back the saucepan over medium heat and stir for 1 to 2 minutes, add in the vinegar.
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Stir for another 2 minutes and take out of the heat.
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Enjoy.