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!
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 40mgPotassium: 925mgFiber: 7gSugar: 3gVitamin A: 857IUVitamin C: 119mgCalcium: 64mgIron: 3mg
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