February 5, 2013
Easy Cheesy Roasted Brussels & Potatoes
So usually I have a story behind the food I make, some kind of inspiration for a recipe.
This has none of that. It's just yummy. That's it.
If you haven't tried nutritional yeast yet, I think coating roasted veggies with it is definitely the way to go. It turns into a crispy crust with a cheesy delicious flavor. Except unlike coating your veggies in cheese, it's healthy.
What is nutritional yeast? Well, I really had no idea. So I looked it up for y'all. Apparently, it's from the same kind of yeast used for baking, but it's been deactivated. It's called nutritional yeast because it's full of protein, B-vitamins, and minerals. Look for it in the bulk bins of your health food store, or in the packaged health foods with the Bob's Red Mill stuff.
Okay, recipe time.
serves 2 (*note: this is pretty generous cause you're probably going to want these as a meal)
1 C baby potatoes of your choice
1 C Brussels Sprouts
3 T nutritional yeast
2 T oil
lots of crushed black pepper
Preheat oven to 425 degrees. Halve the Brussels Sprouts and potatoes, then toss with oil and coat with all the other ingredients. Put on a foil-lined baking sheet. Roast for about 30 minutes.
Nutrition facts per serving: Calories: 244; Calories from Fat: 132; Total Fat: 14.6g; Saturated Fat: 1.9g; Sodium: 25mg; Total Carbohydrates: 22.6g; Dietary Fiber: 7.2g; Sugars: 1.8g; Protein: 9.6g
Posted by Leslie