Hasselback potatoes with brussels sprouts and vegan chilli

January 10, 2019

Hasselback potatoes with brussels sprouts and vegan chilli

January 10, 2019

I know there is this whole ‘new year, new me’ mentality and I was actually planning on doing a ‘low carb salad’ BUT the weather in Sydney has been rainy and cold (for this time of year) AND I’ve been hormonal so CARBS have been on the brain more than normal!

Getting cosy on the sofa in my PJ’s with the rain hitting the window is what I envisaged whilst filling up on a warming meal 🙂 …so this is exactly what I did and I’m SO happy I listened to my body because today a salad will just not do 🙂

I had a craving for hasselback potatoes with brussels sprouts and vegan chilli and all the spots were hit with this one 🙂 plus I had heaps of leftovers which will tide me over and the chilli will be batch frozen for meal prep – YAY! The recipe for the vegan chilli can be found here.

You will need:

5-6 x small white potatoes

12 x Brussels sprouts, sliced long ways

5g x Fresh Thyme

1/4 cup Olive Oil



**seasoning of choice (I use Mingle seasonings)


  • Prepare and set aside your vegan chilli ready to be heated through.
  • Preheat the oven to 200 degrees C
  • Line a baking tray with baking paper
  • Place a potato on a chopping board. Make cuts halfway and create lots of thin, evenly spaced cuts around 5mm, two-thirds of the way through.
  • Repeat with the remainder of the potatoes and place in the baking tray.
  • Get a pestle and mortar and place the picked thyme inside. Grind and then add olive oil and salt, grind some more.
  • Pour over the thyme, olive oil mixture and place in the oven. Roast for 30 minutes.
  • Slice the Brussels sprout long ways and place in the baking tray with the potatoes for a further 30 minutes. Coat with another lashing of oil if needed.
  • Heat the required amount of Chilli.
  • Grind raw pistachios in a pestle and mortar
  • Pull out of the oven (after one hour) and check the potatoes are cooked through. If you are happy with them serve on a plate with the vegan chilli.
  • Season to taste
  • Voila!

Serves 2


  • This would work with beef chilli too.
  • If you are not vegan you could pop a dollop of sour cream on top of the chilli – YUM!
  • Cheese would also work sprinkled on top of the chilli
  • Great for meal prep

Sophie Benbow

Hi, I'm Sophie. I work as a Health coach, Personal Trainer and Law graduate in a Law firm in Sydney. I spend my time coaching my clients face to face and online, I speak at events and in corporate environments on all topics of health, wellness and law. I create content especially for you on my blog and I have a special interest on providing advice for small businesses, creatives, influencers and start ups. I love what I do and I love connecting with you all, join the newsletter and let me help you with your business, health or both! SB x x

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