Month: August 2017

 Cut the ends of the brussels sprouts and cut each one in the middle lengthwise.

Peel off the potatoes and slice them in your preferred shape.

Mix brussels sprouts and potatoes in a bowl.

Season with salt and pepper.

Drizzle with 3 to 4 tablespoons of olive oil. Mix well.

 Place brussels sprouts and potatoes in a baking sheet covered with parchment paper, single layered.

Drizzle again with 2 to 3 tablespoons of olive oil.

Roast in a 400°F preheated oven for 30 minutes. After the first 15 minutes, give them a stir.

While brussels sprouts and potatoes are roasting, prepare the garlic sauce.

 In a saucepan over medium high heat, sauté onions and garlic for about 2 to 3 minutes.

Season with salt and pepper.

Add in chili powder, paprika and tomato paste, mix well then stir in about ¼ cup water to avoid the burning of the vegetables.

Reduce the heat to medium low and let cook until the sauce is reduced for about 5 minutes. Once the sauce is done, set aside.

 Take out from the oven the roasted vegetables and put them in the saucepan that has the garlic sauce.

Put back the saucepan over medium heat and stir for 1 to 2 minutes, add in the vinegar.

Stir for another 2 minutes and take out of the heat.

Enjoy.