Turmeric potatoes & sprouts Easy


  • 500g Yukon gold potatoes
  • 1 teaspoon of salt
  • 200g brussel sprouts
  • 2 tablespoons of garlic oil
  • 1 teaspoon of balsamic vinegar
  • 1 teaspoon of turmeric
  • 1 tablespoon of chives


Preheat the oven to 200C

Slice the potatoes into 1/2 thick discs and rub them with half the salt, turmeric and 1 tablespoon of the oil

Spread them on a baking tray

Halve the sprouts and combine them with the vinegar, 1 tablespoon of the oil and the remainder of salt, add to the potatoes

Cover with foil and roast for 30 minutes

Take the foil off and continue baking until golden and cooked through (15-20 minutes)

Serve sprinkled with chives