An "All-In-One" Side Dish
Welcome to a delightful and nutritious recipe that brings together the robust flavors of roasted diced potatoes and Brussels sprouts. Perfect for any meal, this dish marries the crispiness of well-seasoned potatoes with the unique, slightly nutty taste of Brussels sprouts, creating a symphony of textures and flavors that will tantalize your taste buds.
Whether you're looking for a hearty side dish to complement your main course or a satisfying vegetarian option, this recipe is both versatile and easy to prepare. The roasting process enhances the natural sweetness of the Brussels sprouts and creates beautifully caramelized edges on the potatoes, while a simple blend of herbs and spices adds a burst of flavor.
Ideal for family dinners, festive gatherings, or a cozy night in, this roasted vegetable medley is sure to become a favorite in your culinary repertoire.
Dice Sizes
When it comes to dicing vegetables, the size of the dice can significantly affect the texture and cooking time of the dish. Here are the common types of dicing sizes:
Large Dice (Carré):
- Size: Approximately ¾ inch (2 cm) cubes.
- Uses: Ideal for hearty stews, soups, and dishes where you want distinct pieces that hold their shape during longer cooking times.
Medium Dice (Parmentier):
- Size: Approximately ½ inch (1.25 cm) cubes.
- Uses: Suitable for a variety of dishes, including stir-fries, salads, and casseroles, where you want a balance of texture and faster cooking.
Small Dice (Macédoine):
- Size: Approximately ¼ inch (0.6 cm) cubes.
- Uses: Perfect for finer presentations in soups, sauces, and mixed vegetable dishes, offering a more uniform texture and quicker cooking.
Brunoise:
- Size: Approximately ⅛ inch (3 mm) cubes.
- Uses: Ideal for garnishes, fine salads, and dishes requiring a refined and delicate appearance, allowing for even cooking and blending of flavors.
Fine Brunoise:
- Size: Approximately 1/16 inch (1.5 mm) cubes.
- Uses: Often used for precise garnishes and fine sauces, providing a sophisticated touch and a quick infusion of flavor.
Understanding these different dicing sizes helps ensure consistency in your cooking, allowing each piece to cook evenly and contribute to the desired texture and appearance of your dish.
📖 Recipe
Roasted Diced Potatoes and Brussels Sprouts Recipe
Ingredients
- 4 large potatoes diced into ¾ inch cubes
- 1 pound Brussels sprouts trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- salt and pepper to taste
- 1 tablespoon balsamic vinegar optional
- fresh parsley chopped for garnish
Instructions
Preheat the Oven
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Prepare the Vegetables
- In a large bowl, combine the diced potatoes and halved Brussels sprouts.
- Drizzle the olive oil over the vegetables and toss to coat evenly.
Season the Vegetables
- Sprinkle the garlic powder, onion powder, dried thyme, dried rosemary, paprika, salt, and pepper over the vegetables.
- Toss again to ensure all pieces are well-coated with the seasoning.
Arrange on the Baking Sheet
- Spread the seasoned potatoes and Brussels sprouts in a single layer on the prepared baking sheet. Make sure there is enough space between the pieces for even roasting.
Roast the Vegetables
- Place the baking sheet in the preheated oven.
- Roast for 25-30 minutes, stirring halfway through, until the vegetables are golden brown and tender. The potatoes should have crispy edges, and the Brussels sprouts should be caramelized.
Finish and Serve
- If using, drizzle the balsamic vinegar over the roasted vegetables and toss gently to combine.
- Transfer to a serving dish and garnish with chopped fresh parsley.
Notes
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