Roasted brussels sprouts potatoes, a delightful side dish, are a weeknight staple in our home. The crispy edges of the brussels sprouts paired with the tender, slightly caramelized potatoes create a symphony of flavors and textures. This simple yet satisfying recipe is a testament to how humble ingredients can transform into something truly special. Looking for an easy and delicious way to get your veggies? These roasted brussels sprouts potatoes are the answer!
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Why You Will Love This roasted brussels sprouts potatoes Recipe
This recipe is a winner for so many reasons. First and foremost, it’s incredibly easy and quick to prepare. Toss everything together, pop it in the oven, and you’re done! It’s the perfect hands off side dish. The oven roasted veggies come out perfectly tender and caramelized.
The flavor of the roasted brussels sprouts potatoes is simply irresistible, too. The roasting process brings out the natural sweetness of the potatoes and tames the bitterness of the brussels sprouts. A drizzle of olive oil, a sprinkle of salt and pepper, and you’re set.
Plus, it’s customizable! You can modify the seasonings to your taste, or add other vegetables like carrots or onions. It’s a great way to use up any extra vegetables you have lurking in your fridge. Enjoy as a simple side or tossed into your favorite rice bowl! Follow us on Pinterest for more easy and delicious recipes!
Ingredients Needed for This roasted brussels sprouts potatoes Recipe
- 1 pound Brussels sprouts, trimmed and halved
- 1.5 pounds Yukon gold potatoes, cut into 1-inch pieces
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
How to Make This roasted brussels sprouts potatoes Recipe
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the halved Brussels sprouts and cubed potatoes.
- Drizzle with olive oil. You want to make sure every piece is lightly coated in oil.
- Season with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss well to ensure everything is evenly coated with the spices. Don’t be afraid to get your hands in there!
- Spread the Brussels sprouts and potatoes in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the vegetables instead of roasting them properly. If needed, roast in two batches.
- 6. Roast for 25 to 30 minutes, or until the potatoes are tender and the Brussels sprouts are crispy and slightly browned, flipping halfway through.
- Carefully remove the baking sheet from the oven and transfer the roasted brussels sprouts potatoes to a serving dish. Taste and adjust seasonings if needed.
How to Serve This roasted brussels sprouts potatoes Recipe
These oven roasted veggies are incredibly versatile and can be paired with a variety of main courses.
- Serve as a side dish with roasted chicken, steak, or pork. Look at these Spicy Garlic Brussels Sprouts for different flavor ideas.
- Add them to a grain bowl with quinoa or brown rice for a hearty and healthy meal.
- Toss them with a lemon vinaigrette for a bright and refreshing salad.
- Top with crumbled bacon or Parmesan cheese for added flavor and richness.
How to Store This roasted brussels sprouts potatoes Recipe
- Refrigeration: Store cooked roasted brussels sprouts potatoes in an airtight container in the refrigerator for up to 3 days.
- Freezing: While roasted vegetables are best enjoyed fresh, you can freeze them for longer storage. Allow the roasted brussels sprouts and potatoes to cool completely before transferring them to a freezer safe bag or container. Freeze for up to 2 months.
- Reheating: Reheat refrigerated vegetables in a 400°F (200°C) oven for 10 to 15 minutes, or until warmed through and crispy. For frozen vegetables, thaw them overnight in the refrigerator before reheating using the same method. Microwaving is also an option, but the texture will be softer. Consider air frying for best results.
Tips to Make This roasted brussels sprouts potatoes Recipe
- Cut the vegetables evenly: Uniformly sized pieces will ensure even cooking.
- Don’t overcrowd the pan: Overcrowding will steam the vegetables instead of roasting them. Use two baking sheets if necessary.
- Use high heat: Roasting at a high temperature helps to caramelize the vegetables and create crispy edges.
- Toss halfway through: Flipping the vegetables halfway through the roasting process ensures even browning.
Helpful Notes for This roasted brussels sprouts potatoes Recipe
- For extra flavor, add a drizzle of balsamic vinegar or maple syrup during the last few minutes of roasting.
- Feel free to experiment with different seasonings. Try adding chili powder, cumin, or your favorite herb blend.
- Use high quality olive oil for the best flavor.
- Ensure your oven is properly preheated.
Variation of This roasted brussels sprouts potatoes Recipe
- Sweet Potato Version: Substitute some or all of the Yukon gold potatoes with sweet potatoes. Roasting oven roasted herbed sweet potatoes alongside brussels sprouts adds a touch of sweetness to the dish.
- Add Bacon or Sausage: Toss in cooked bacon or sausage for added protein and flavor.
- Spicy Version: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick. Or try these Spicy Garlic Brussels Sprouts 2 for a different take on the flavor profile.
How do you get brussels sprouts crispy?
To get crispy brussels sprouts, roast them at a high temperature (around 400-450°F) and ensure they are dry before roasting. Tossing them with enough oil and spreading them in a single layer on the baking sheet also promotes crispiness.
What temperature is best for roasting potatoes and Brussels sprouts?
The best temperature for roasting potatoes and brussels sprouts together is typically between 400-425°F (200-220°C). This temperature allows the potatoes to become tender while the brussels sprouts get nicely caramelized and crispy.
Can I use frozen brussels sprouts for roasting?
While fresh brussels sprouts are preferred for roasting, frozen ones can be used. However, make sure to thaw and thoroughly dry them before roasting to prevent them from steaming instead of browning.
What are some good seasoning options for roasted brussels sprouts potatoes?
Besides salt and pepper, good seasoning options include garlic powder, onion powder, paprika, dried herbs like thyme or rosemary, a sprinkle of parmesan cheese, or a drizzle of balsamic glaze after roasting.
Conclusion
I hope you love this recipe for roasted brussels sprouts potatoes as much as my family does. It’s the perfect way to get a simple and delicious veggie forward side on the table with minimal effort. Enjoy the satisfying flavors of these oven roasted veggies!
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Roasted Brussels Sprouts Potatoes: The BEST Easy Recipe!
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Crispy, tender roasted brussels sprouts and potatoes tossed in olive oil and coated with flavorful spices. A simple and delicious side dish perfect for any occasion.
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 1.5 pounds Yukon gold potatoes, cut into 1-inch pieces
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
Instructions
- 1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- 2. In a large bowl, combine Brussels sprouts and potatoes.
- 3. Drizzle with olive oil.
- 4. Season with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss well.
- 5. Spread in a single layer on the baking sheet.
- 6. Roast for 25 30 minutes, or until tender and crispy, flipping halfway through.
- 7. Transfer to a serving dish. Taste and adjust seasonings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 3g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: roasted vegetables, brussels sprouts, potatoes, side dish, easy recipe