Quick and Easy Roasted Potatoes & Brussels Sprouts

Where have I been? Very busy and unmotivated. That’s not a place, that’s just whats been going on. I started this blog with the intent to make it a personal blog with food while, instead, I just made a food blog. The format I chose was time consuming and, frankly, it’s not sustainable. It takes forever to not only cook and take a picture but also take multiple pictures of ingredients and step by step pictures of the recipe coming together. Couple that with editing and you have  hours that go into a single post. The worst part is trying to take all of the pictures before the sun goes down which doesn’t give me much time after work. I just can’t do it. However, I really do enjoy blogging and I really like food blogging so something has to change in order for me to better keep up with it. I’m going to try something different and hopefully it’s not completely awful! This may mean more words and less pictures sometimes but there will definitely always be pictures (whats better than pictures?)

I’ve found that recently I really want to move toward very simple and quick recipes. I try to cook something every day and, typically, I try to have my meals done within 45 minutes (start to finish, including prep). No joke, the other day I ate two funnel cakes for dinner which took maybe 15 minutes tops including making the powdered sugar. Maybe I’ll share that recipe one day although I don’t recommend eating any funnel cakes as a dinner, especially not two of them.

That being said, here’s a recipe for a meal I make pretty often. It’s simple, cheap, takes very few ingredients (especially if you use the same shortcut I did), and you only need one pan. Clean up is minimal and this takes so little effort, since it’s mostly hands off, that I find I can do this pretty easily on a weeknight. It’s also plant based, if you’re into that sort of thing. I want to say it’s vegan but I don’t know, honestly. I don’t see any dairy ingredients on the seasoning so I’d say it’s use at your own risk if you’re vegan. You could easily just throw together the seasoning yourself (here’s a recipe for it) and make it completely vegan!

Here’s what you’ll need:

  • Potatoes (I buy the bags of the small red/multi-color potatoes)
  • Brussels Sprouts (I buy mine on a stalk, it’s the most cost effective way to buy them)
  • Olive Oil
  • Onion Soup & Dip Mix (Trader Joes makes a good one but I usually buy Lipton. Lipton also makes a kosher version if you’re into that)

Here’s what you’ll do:

  1. Wash and dry all of your produce!
  2. Preheat oven to 425 (if using a cast-iron skillet, put the skillet in the oven to heat up with the oven)
  3. Cut all vegetables at roughly the same size
  4. Cut potatoes a little smaller so they cook through (unless you parboil them, then it doesn’t really matter)
  5. Toss vegetables and potatoes with olive oil and onion dip seasoning
  6. Roast until cooked through, turning once after 15/20 minutes (could take anywhere from 30-45 minutes)
  7. Salt and pepper to taste

Now, the time this takes varies and depends on what vegetables/potatoes you’re using as well as how they’re cut. Could be anywhere between 25 minutes and 45 minutes. I tend to eat this as an entree, right out of the pan, but this could easily be eaten as a side. I didn’t add any measurements because A. I don’t really cook with measurements and B. it’s scalable and you can really eyeball it, even if you don’t know what you’re doing. Add more potatoes and less veg, add more veg and less potatoes. Doesn’t really matter.

Now, you can totally make a large amount of this and roast on a baking sheet to eat for multiple days but I don’t typically do that mostly because I don’t really like to eat certain foods as leftovers, especially not roasted vegetables. Roasted potatoes I can reheat and eat but vegetables I find don’t have the same texture/crunchiness when I reheat them. I could just be doing something wrong, who knows! You can make this with pretty much any vegetable (I like brussels sprouts) and any kind of potato. If you’re going to use larger potatoes, I’d suggest parboiling (aka precooking them by boiling for a few minutes) before roasting so everything cooks at the same speed, same with carrots. Parboiling is an extra step but the last thing you want is underdone potatoes and overdone vegetables so I think its worth it. Alternatively, I don’t see any reason why you can’t roast potatoes and carrots for a few minutes then add in the quicker cooking vegetables after. I don’t think there’s a wrong way to roast vegetables.

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