Garlic and Herb Grilled Potatoes and Brussels Sprouts
These easy Garlic and Herb Grilled Potatoes and Brussels Sprouts are a new staple in the house and make the perfect companion for grilled pork! Tossed in oil, garlic and herbs for a light flavor the whole family will love. Perfect side dish on the grill or roasted in the oven!
Ingredients
- 1 pound potatoes (I did half yellow and half purple)
- 1 pound Brussels sprouts
- 1/2 cup extra virgin olive oil
- 1 tablespoon minced garlic (around two cloves)
- 1/4 cup chopped herbs (I used combination of equal parts Italian Seasoning, fresh parsley and fresh rosemary.)
- salt and pepper to taste (I did around 1/2 teaspoon of each)
Instructions
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Heavily salt a pot of water fro the potatoes and begin heating. Then slice your potatoes into 1/2" thick slices and carefully add to water. Boil for 10 minutes. Drain when done and set aside.
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Cut off the core of the Brussels sprouts, removing any yellow outside leaves. Cut in half or quarter for around 1/2" thick pieces.
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In a medium bowl, combine oil, garlic and chopped herbs. My herbs change a little depending on what I have available, making this really versatile. You will want 1/4 cup of whichever herbs you choose (Italian seasoning, parsley, rosemary, oregano, thyme, and chives are all good choices).
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Toss potatoes and Brussels sprouts in the oil mixture.
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Transfer potatoes and Brussels sprouts to a large grill pan on medium heat. Grill vegetables around 10 to 20 minutes in covered grill, turning a couple times.
If you want your vegetables to be crispy from the grill heat, make sure to not overcrowd your pan.