My parents make roasted brussel sprouts and potatoes together with different types of Hungarian sausages (paprika sausage, blood sausage and liver sausage). The result is an amazing well-balanced meal floating in grease.
Example of the “hurka”, hungarian blood and liver sausage
Katy is a vegetarian (…I know, how could I have married her ? ) and she will not touch the this fabulous sausagy heavenly meal. In order to introduce her to brussel sprouts I made up this adaptation. The onions and the garlic partly imitate the full flavors of the sausages. It is a fantastic combination; roasted brussel sprouts are just amazing and a good way to (re)introduce this super food into your diet.
Roasted Potatoes with Brussel Sprouts
To make this meal good is up to you. If we talk in person I would tell you the ingredients and then it is up to you to decide how much to use. This is the beauty of this meal, it is so flexible. You can use it as a side dish or as a main dish.
Makes 4 normal portions or 1 portion for me
- 3 pounds of potatoes
- 2 heads of garlic
- 4 onions
- 1/2 pound brussel sprouts
- vegetable oil
- few strips of bacon-optional
- Steam or cook the brussel sprouts in a water with little bit of baking soda (helps with the gas issues…if you know what I mean 😉 ). I cook them for approximately 20-30 minutes. Let them dry.
- Peel the potatoes, cut them into preferred chunks (half moons, cubes etc). Peal the onions and quarter them. Cut off the tip of the whole head of garlic.
- Preheat oven to 400 degrees F.
- Grease up the baking dish and add the potatoes, brussel sprouts, onions and garlic. Massage them with more vegetable oil. Spread them evenly in the pan and put on the top a few strips of bacon and put it into oven for approximately 1hour-1hour and 30min. In middle of the process I turn the items in the roasting pan. Once the potatoes are getting brown it’s ready.
- Once they are out of the oven I salt them I add pepper and eat them. Usually I must share them with my family, but what the heck.