Spend with Pennies · by Holly Nilsson★ 5.0 (55)
Roasted Potatoes and Brussels Sprouts
NUTRITION · PER SERVING30M COOK
CAL 9%·PRO 7%
CARBS 23G50% OF CAL
4G FIBER0G ADDED2G INTRINSIC17G OTHER2G TOTAL SUGAR
FAT 9G46% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted potatoes and brussels sprouts tossed with olive oil, rosemary, and garlic. Golden and crispy, it's an easy, reliable side dish for any meal.
sideamerican🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 to 4 large red potatoes
- 2 cups Brussels sprouts
- 4 tablespoons olive oil
- 1 tablespoon fresh rosemary (minced, or ½ tablespoon dried rosemary)
- ½ teaspoon garlic powder
- salt and black pepper (to taste)
At a glance
PER SERVING · TIME 30M
CAL 9%·PRO 7%
CARBS 23G50% OF CAL
4G FIBER0G ADDED2G INTRINSIC17G OTHER2G TOTAL SUGAR
FAT 9G46% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 30m
- Sodium
- 160mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 711mg
- Calcium
- 25mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 160MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.