Brussels sprouts with potatoes from the oven

Ingredients for 4 servings:

• 500 g Brussels sprouts
• 3 large potatoes
• 2 garlic cloves
• 7 tbsp olive oil
• 1 lemon(s), some juice
• n. B. Salt
• Thyme
• Paprika powder, sweet
• Spice(s) as desired, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

Vegan, uncomplicated and delicious

First, wash the unpeeled potatoes and boil them in their jacket potatoes (with the skin on) for about 20-25 minutes. Trim the Brussels sprouts, removing any outer leaves, then wash and blanch them in boiling water for about 5 minutes. Drain the water and rinse the sprouts in cold water and let them cool. In the meantime, crush the garlic with salt and the spices, or crush it with a garlic press, and then add the spices. I like to keep it simple with just salt, thyme, and sweet paprika, but you can season it to your own taste. Nutmeg might also work well. Add the olive oil and lemon juice to the garlic cloves and mix everything in a small bowl. Check the potatoes are cooked through. They may still resist a little when pierced. Drain and peel while still hot. This is easier than when they have cooled down. Preheat the oven to about 175 degrees Celsius (350 degrees Fahrenheit) top/bottom heat. Halve the Brussels sprouts, cut the potatoes into pieces about the size of half a Brussels sprout, place them in a baking dish, and drizzle with the seasoned oil. Place in the hot oven and bake for about 20-30 minutes. Remove when the potatoes and sprouts are lightly browned. Drizzle over a little more olive oil, and you’re done! This dish goes wonderfully with Turkish yogurt with garlic.