Hasselback potato & Roasted Brussels sprouts

Hasselback potato

Preparation

1. An easy variation on the potato.
2. Preheat the oven to 180 degrees. Wash the potatoes and pat them dry. Cut the potatoes into thin slices without cutting all the way through. Alternatively, you can put them on a skewer and cut around them to create a large curl.
3. Mix the butter, garlic, lemon zest, butter, salt, and pepper together. Then rub the potatoes with this mixture. Make sure some gets between the slices.
4. Place them in an oven dish and put them in the oven until the potatoes are cooked and brown. 
5. Brussels sprouts from the frying pan, seasoned to taste as you like.
6. Clean the Brussels sprouts and cut them in half. Put the Brussels sprouts in a bowl and mix them with olive oil, garlic powder, salt, and pepper.
7. Heat the frying pan slowly over medium heat. Add the Brussels sprouts, turn up the heat, and fry them quickly. Turn the heat down to medium again and fry until the Brussels sprouts are tender-crisp. Shake or stir the vegetables occasionally.
8. Before serving, garnish to taste with the options of your choice.

Roasted Brussels sprouts