Roasted Brussels Sprouts and Potatoes
Roasted Brussels Sprouts and Potatoes, an easy roasted veggie and potato combo that’s tasty as a side dish or a topping for salads and bowls. Just 5 ingredients and 35 minutes to cook!
Love brussels sprouts? Love potatoes? Roast them together! These cooked veggies are versatile and ideal for meal prep. Enjoy them as a simple side dish, or as a topping for salads and bowls!
👉 Ready to make roasted brussels sprouts and potatoes? Let’s do it!
- Brussels sprouts: one pound of brussels sprouts, about 1 bunch
- Potatoes: one pound of potatoes; any type will do, but we like waxy potatoes like red or new
- Garlic cloves: use fresh garlic cloves, cut into thin slices
- Olive oil: this will make your roasted veggies crispy and more flavorful
- Salt and pepper: add according to taste
- Recommended tools: sheet pan, knife set, cutting board
🥣 Recipe instructions (with step-by-step photos)
1️⃣ Step One: Prep vegetables
First, preheat your oven to 400 degrees F (200 C). Wash and dry your vegetables before cutting them.
- To cut brussels sprouts: Cut the stems, then cut the sprouts into halves or quarters
- To cut potatoes: Cut any spuds from the potatoes, then cut into 1 inch pieces.
👉 Prepping tip! Cut your brussels sprouts and potatoes into similarly sized pieces. This will help them roast evenly and give them extra crunch.
2️⃣ Step Two: Season vegetables and add to baking sheet
Place prepared vegetables on a sheet pan or roasting pan.
Drizzle olive oil over the vegetables, then toss with your hands or a spatula. Season with salt and pepper to taste, and add sliced garlic on top.
👉 Pro tip: Keep the brussels sprouts and potatoes separated on the baking sheet so that if the brussels sprouts cook faster you can remove them and continue to cook the potatoes.
3️⃣ Step Three: Roast vegetables
Bake the vegetables in the oven for about 20 minutes or until lightly browned. The brussels sprouts should still have some crispiness to them (overcooking will cause them to be mushy).
To ensure even roasting, stir the brussels sprouts and potatoes halfway through cooking time.
Remove the pan from the oven. Serve your vegetables immediately if using as a side dish, or let them cool and then use as a topping for salads or bowls.
💡 Ideas for seasoning
This simple roasted vegetables recipe is delicious using just garlic, salt, and pepper. To mix it up, here are some more seasoning ideas:
- Add some cheese-y flavor: add a sprinkle of parmesan or goat cheese (use plant-based version if vegan)
- Use fresh herbs: top your veggies with seasonal herbs and/or toasted nuts
- Add some spiciness: if you like it hot, toss your veggies with hot pepper sauce, or top with red pepper flakes
🧊 How to store leftovers
- Fridge storage: Store your leftover brussels sprouts and potatoes in an airtight container in the fridge for up to 3-4 days.
- Freezer storage: To maintain the best flavor and texture, we recommend that you do not freeze and reheat this dish.
♻️ Sustainable kitchen + cooking tips
We love reducing food waste at Fork in the Road, and we know you do too! Here are some helpful sustainable kitchen tips for making this recipe:
Eat potatoes and brussels sprouts in season! The best time to make this recipe is when both vegetables are in season! In most areas of the U.S., potatoes is available in late summer and early fall. Fresh brussels sprouts are usually available in the fall and winter months. Click here to find out when produce is in season where you live.
👉 More potatoes and brussels sprouts recipes
Can’t get enough roasted brussels sprouts and potatoes? We’ve got you covered:
Roasted Brussels Sprouts and Potatoes
- 1 pound brussels sprouts
- 1 pound potatoes red, new, or other waxy
- 2 cloves garlic thinly sliced
- 2 tablespoons olive oil
- 1 pinch salt and pepper
- Prep vegetables: Preheat oven to 400 degrees (200 C). Wash brussels sprouts and cut off the stems. Then cut into halves or quarters. Wash the potatoes and remove any spuds, then cut into 1 inch pieces.
- Roast vegetables: Arrange the potatoes and brussels sprouts on a roasting pan. Drizzle vegetables with olive oil, tossing them to evenly coat. Top with garlic slices, salt, and pepper. Place sheet pan in the oven. Bake for 15 minutes, then stir vegetables, and bake an additional 10 minutes.
- Serve vegetable: Remove pan from oven. If preparing a side dish, serve vegetables immediately. If preparing as a salad or bowl topping, let vegetables cool first.
- Tools needed: sheet pan, knife set, cutting board
- Prep ahead: Wash, dry, and cut the brussels sprouts and potatoes in advance if you’d like to minimize prep time on cooking day. To use vegetables as a topping for salads or bowls, roast them up to three days ahead.
- Storing leftovers: Your vegetables will stay fresh in an airtight container in the fridge for 3-4 days. For best flavor and texture, do not freeze and reheat.
- Nutrition notes: Nutrition information is estimated for the ingredients in the recipe, and does not include additional spices or flavorings. Roasted brussels sprouts and potatoes are a good source of fiber, vitamin A, vitamin C, and potassium.