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    • All Breakfast Dinner Festive favs Guest Recipes Kitchen Essentials Lunch Sweet things Whole30
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      Holly White’s Vegan Shepardless Pie

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Kitchen EssentialsWhole30

Roasted Sprouts & Spuds

written by thewonkyspatula September 24, 2018
Roasted Sprouts & Spuds

I love sprouts and I love potatoes so obviously these Roasted Sprouts & Spuds are going to very quickly become one of my weekly staples this autumn!

This recipe is Gluten Free, Dairy Free, Vegan, Paleo & Whole30.

Roasted Sprouts & Spuds

Print This
Serves: 4 Prep Time: 10 Minutes Cooking Time: 45 Minutes

Ingredients

  • 500g baby potatoes
  • 350g Brussels sprouts
  • 2-3 tbsp dried cranberries
  • 2 tsp olive oil
  • 1 tsp allspice
  • 1 tsp ground cinnamon
  • Coarse salt & cracked black pepper

Instructions

  1. Preheat your oven to 200°c/395°F.
  2. Half the Brussels Sprouts, quarter the potatoes and place them on a baking tray.
  3. Toss the sprouts & spuds in the olive oil, allspice and cinnamon before sprinkling with coarse salt and cracked black pepper.
  4. Bake in the oven for 35-40 minutes, tossing halfway through until golden brown and cooked through.
  5. Add the cranberries & cook for a final 5 minutes until they are plump and juicy, serve and enjoy!
Roasted Sprouts & Spuds was last modified: February 11th, 2019 by thewonkyspatula
Roasted Sprouts & Spuds was last modified: February 11th, 2019 by thewonkyspatula
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Hi I'm Nicola, author of The Wonky Spatula, thanks for stopping by! I hope you enjoy my site and are inspired to try new things. Cook healthy, live happy. I love seeing recreations my recipes so be sure to #thewonkyspatula if you are posting on social media!

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