Vegetarian
Onion Roasted Potatoes with Brussels Sprouts
Ingredients
- 1/4 cup Dry Onion Soup Mix (or 1 packet Lipton)
- 2 lbs of potatoes, cubed
- 1 lb brussels sprouts, trimmed and sliced thin
- 1-2 sweet peppers, cubed (optional)
- 1/3 cup olive oil
Dry Onion Soup Mix (makes equivalent of 2 packets , or 1/2 cup total, or 2 oz. total)
- 1/2 cup dried chopped onions
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp celery seed or flakes
- 1/2 tsp pepper
- 1 tsp dried parsley
- 1 tsp salt
Directions
-
For Dry Onion Soup Mix
Combine spices and store in an airtight container for up to 6 months. - Preheat oven to 450F. Mix together in a large bowl: 1/3 cup Dry Onion Soup Mix, potatoes, brussels sprouts, sweet peppers if using, and olive oil. Spread out on a large baking sheet. Bake at 450 degrees 20 minutes, stir, then continue cooking another 10-15 minutes until potatoes are tender and golden brown. Brussels sprouts will be crispy and dark.
Source: Soup mix recipe from Kristen Chidsey, revised and tested by Andrea Chavez