Roasted Brussels Sprouts, Potatoes and Kielbasa
Roasted Brussels Sprouts, Potatoes and Kielbasan is a gluten free and dairy free main course. For $2.19 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 24g of protein, 33g of fat, and a total of 514 calories. This recipe serves 4. This recipe from Lifes Ambrosia requires sprouts, black pepper, salt, and olive oil. 60 people were impressed by this recipe. It is perfect for Christmas. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. With a spoonacular score of 79%, this dish is pretty good. If you like this recipe, you might also like recipes such as Roasted Fingerling Potatoes and Brussels Sprouts, Roasted Potatoes with Bacon & Brussels Sprouts, and Roasted Brussels Sprouts With Potatoes & Bacon.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 50 minutes
Ingredients:
1 (13 oz) package beef kielbasa, halved lengthwise and then diced
1/2 teaspoon black pepper
1 teaspoon granulated garlic
1/4 cup olive oil
1/2 medium onion, chopped
3 medium russet potatoes, cut into 1 inch pieces
3/4 teaspoon salt
1 pound brussles sprouts, halved
Equipment:
oven
bowl
casserole dish
frying pan
Cooking instruction summary:
Preheat oven to 425 degrees. Place the russet potatoes, brussles sprouts, onion and kielbasa in a bowl. Pour olive oil over the top. Sprinkle with salt, pepper and garlic. Toss to coat the veggies and meat in the olive oil and seasonings. Transfer to a large oven proof skillet or a braising pan. I used a 3.5 quart braising pan. You can also use a 13 x9 inch casserole dish. Cook in preheated oven for 25 minutes. Stir. Cook for another 25 - 30 minutes or until potatoes and brussles sprouts have started to brown and are fork tender. Serve.
Step by step:
1. Preheat oven to 425 degrees.
2. Place the russet potatoes, brussles sprouts, onion and kielbasa in a bowl.
3. Pour olive oil over the top. Sprinkle with salt, pepper and garlic. Toss to coat the veggies and meat in the olive oil and seasonings.
4. Transfer to a large oven proof skillet or a braising pan. I used a 3.5 quart braising pan. You can also use a 13 x9 inch casserole dish. Cook in preheated oven for 25 minutes. Stir. Cook for another 25 - 30 minutes or until potatoes and brussles sprouts have started to brown and are fork tender.
5. Serve.
Nutrition Information:
covered percent of daily need
