Grammy's Kitchen · Roasted Potatoes · Roasted Potatoes and Brussels Sprouts
One of 73 roasted potatoes recipes we measured
55 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 73.
| this recipe | typical | |
|---|---|---|
| fat | 7% | 3% |
| aromatics | 0% | 0% |
| protein add | 0% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 595 g | 3 to 4 large red potatoes |
| 176 g | 2 cups Brussels sprouts |
| 54 g | 4 tablespoons olive oil |
| 6 g | 1 tablespoon fresh rosemary (minced, or 1/2 tablespoon dried rosemary) |
| 1 g | 1/2 teaspoon garlic powder |
| salt and black pepper (to taste) |
Method: 4 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Thanks so much I was sitting nail biting wondering if this combo of Brussels & red potatoes that I had left from my weekly harvest veggie box would work and then I found your recipe. Thanks! I added chicken breast and an Onion that I had on hand and my pl” — a cook, 5.0★
“Just pulled the Brussels sprouts and potatoes from the oven, and they’re delicious. I’m taking them to a brunch tomorrow, so hopefully they will still be delicious for the ladies. I might put some onion slices in there next time. This was easy, which is. Good ” — a cook, 5.0★