Ingredients

The following ingredients have 4 Servings
  • 1.7 lb Brussels sprouts (750 g)
  • 1.7 lb potatoes (750 g)
  • 3 tablespoons olive oil
  • ½ teaspoon ground sweet paprika
  • ¼ teaspoon cayenne pepper (more or less to taste (can also be omitted))
  • 1 teaspoon dried rosemary
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper ((Note))

Instruction

  • Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Lightly oil a large baking tray with olive oil.
  • Prepare vegetables: Clean the Brussels sprouts by removing their outer leaves. Trim off the stem and halve the Next, peel the potatoes, halve them and cut the halves across into smaller wedges.
  • Season: Place all the vegetables on the baking tray. Pour the olive oil all over the sprouts and potatoes and sprinkle evenly with the herbs and spices. Rub well with your hands until all the vegetables are coated.
  • Bake for about 30 minutes or until the potatoes are golden and tender and the Brussels sprouts roasted and lightly charred. Serve immediately as suggested above.