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Crispy baked potatoes with Brussels sprout salad

Nutrient content per person: Calories 434 kcal Carbs 66 g Fat 15 g Protein 16 g

Fun facts

The health benefits of Brussels sprouts:

* are low in calories but high in fiber, vitamins and minerals.

* are especially rich in vitamin K, which is necessary for blood clotting and bone health.

* high in vitamin C, an antioxidant that helps promote iron absorption and is involved in tissue repair and immune function.

Recipe for two

Ingredients: 4 larger potatoes

400 g frozen Brussels sprouts

150 g cherry tomatoes

100 g of arugula

60 g of cucumber

60 g of cooked grated beets

4 tablespoons canned corn

2 tablespoons of nutritional yeast

2 rosemary stems

2 tablespoons oil

1 teaspoon lemon pepper

1/2 teaspoon salt


Preheat oven to 200 ° C. Take the frozen Brussels sprouts to thaw. While waiting for the Brussels sprouts to melt, wash and peel the potatoes. Cut the gaps in the potatoes with a knife, deep enough, but not through the potatoes. Place the baking paper on the baking sheet and place the potatoes on it. Grease the potatoes with 1 tablespoon of oil and place on fresh rosemary stalks on top. Place the baking sheet in the oven and cook the potatoes for 40 minutes until they are beautiful and brown on top. The Brussels sprouts should now be a little melted. Cut the Brussels sprouts in half with a knife and place them in a bowl. Add 1 tablespoon of oil, lemon pepper and 1/2 teaspoon of salt to a bowl. Mix well. Take a bowl to make a salad. Wash clean arugula, cucumber and tomatoes. Cut the cherry tomatoes in half and chop the cucumber. Put the washed arugula and cut tomatoes and cucumber in a bowl. Add corn and grated beets. Mix everything together. When the potatoes are cooked in the oven for 10 minutes, place the halved Brussels sprouts next to it. Bake for another 30 minutes. Potatoes and Brussels sprouts are ready when they have turned nicely browned on top. To serve, take a plate and place the salad in the middle of the plate. Add the crispy Brussels sprouts and the potatoes in the middle of the salad. Shake the nutritional yeast over the food. Enjoy instantly. Bon Appetit!

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