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Lemon-roasted Brussels sprouts and potatoes

Ingredients

  • Preparation 10 mins
  • Cook 40 mins
  • Serves 4
  • 400g baby red delight potatoes, quartered
  • 300g Brussels sprouts, halved
  • 3 garlic cloves, halved lengthways
  • 2 teaspoons dried oregano
  • 1/2 cup Massel chicken style liquid stock
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon lemon zest
  • 1/4 cup lemon juice
  • Fresh dill sprigs, to serve
  • Flat-leaf parsley leaves, chopped, to serve

Directions

  • Step 1 - Preheat oven to 200°C/180°C fan-forced. Place potatoes and Brussels sprouts in a large roasting dish.
  • Step 2 - Combine garlic, oregano, stock, oil, lemon zest and lemon juice in a bowl. Pour over potatoes and Brussels sprouts. Toss to combine. Season with salt and pepper.
  • Step 3 - Roast for 40 minutes or until liquid is absorbed and potatoes are golden and tender. Sprinkle with dill and parsley. Serve.

Recipe Ingredient

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