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Roasted Brussels Sprouts & Potatoes

Roasted Brussels Sprouts & Potatoes

Roasted Brussels Sprouts & Potatoes

Roasting Brussels sprouts makes them kind of sweet and they are a must-eat. Besides protecting against inflammation and cancer, they’re especially high in vitamin K, which promotes healthy bones and proper brain function. - Jenny Jones

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Makes: 4 servings

Roasted Brussels Sprouts & Potatoes

Ingredients:

  • 1 pound small Brussels sprouts (or larger ones cut in half)
  • 1 pound baby potatoes, whole & unpeeled (or fingerling potatoes cut in half)
  • 2 Tablespoons olive oil
  • 1 clove garlic, crushed
  • 1/4 teaspoon salt + pepper to taste

  • juice of one small lemon
  • 2 Tablespoons Parmesan cheese

Instructions:

  1. Preheat oven to 400° F.
  2. Place vegetables in a bowl or plastic bag and toss with oil, garlic, salt & pepper.
  3. Place on a rimmed baking sheet and bake for 30 minutes, shaking the pan a few times.
  4. Remove from oven and sprinkle with lemon juice and parmesan.

8 Comments on "Roasted Brussels Sprouts & Potatoes"

  1. TC Burnett

    This works just as well in a covered skillet over medium heat for six or eight minutes. Toss in a quarter cup of water and cover the pan tightly until the sprouts are as tender as you want them.

    I added a couple pats of butter and a couple of thin strips of deli ham for flavor. Next time I’ll use bacon.

  2. Trena

    I tried this recipe and just loved it. I even have some to brussel sprout hater, who also loved it. Since trying the first time I have add other veggies and my family loves each variation.

  3. Sandra

    This is really tastie, but my veggies stuck too. I lined my sheet with foil and when I took it out to shake it up the first time I drizzled more oil, but they still stuck when they were done. I added onion to the sprouts and potatoes. Nice flavor. I will coat the sheet and foil with Pam or something next time.

    • Susan

      I roast this mix almost nighty. Potatoes, sweet onion, baby carrots, and Brussels sprouts. I alway use a non-stick spray and it works wonderfully. I also (prior to roasting) place all veggies in a big bowl and coat with olive oil, salt, pepper, garlic salt and cumin. So good. I am totally addicted!

  4. Mrs. Stacker

    Never roasted fresh Brussels sprouts before. So deliscious! I did not gease or spray the pan, so the veggies were stuck.

    • Jenny

      I’m sorry to hear that. Mine don’t stick to my baking sheet but your pan may be different so if you make this again, it’s no problem to grease the pan first.

      • Mrs. Stacker

        Tonight I’m using parchment paper yo line the pan.

  5. Ksu

    Hi Jenny,
    My husband made your Roasted Brussels Sprouts & Potatoes last weekend. I finally finished the leftovers at lunch yesterday. It was delicious and provided some healthy lunches for several days. We will definitely make it again, and may even try it with just the potatoes to see how that turns out.
    Thanks for the vegetarian-friendly recipe. 🙂 Delicious and easy-to-make ones are hard to find.

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