It praises some other garlicky nourishment, is unfathomably fulfilling, addictive, filling, and excessively simple to make.
Additionally it is astonishing for these special seasons and Christmas. This simple formula has all the flavors you need and love to shake your vacation table.
I propose you precook your potatoes. Bubble or steam them, yet don't cook them as far as possible. I suggest 15-20 minutes max, contingent upon your sort of potato. Give cool and slice access to inch-sized pieces.
For making the Garlic Brussels Sprouts, heat a skillet with somewhat 50% of the oil. Include onions, Brussels sprouts, and garlic and meal for around 10 minutes until daintily sautéed and brilliant.
Include discretionary garlic powder and blend in with the potatoes and a greater amount of the oil. Cook for an additional 10 minutes until the potatoes are totally done.
- 2 lb potatoes, peeled and cooked
- 5 cloves garlic, minced
- 1 cup onions, chopped
- 3 tsp garlic powder, optional
- 2 cups Brussels sprouts, cleaned and halved
- 1/4 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.
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