roasted potatoes and brussel sprouts
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roasted potatoes and brussel sprouts
Roasted potatoes and Brussels sprouts make a great quick and easy side dish for dinner, or you can twist it into a breakfast hash served with an egg on top. Either way, with its super-easy prep, you’ll come back to these roasted potatoes and Brussels sprouts again and again.
Ingredients
| 1 lb | gold potatoes cut into 1-inch pieces |
| 1 lb | Brussels sprouts, cleaned and cut in half lengthwise |
| ½ cup | olive oil |
| ½ tsp | black pepper |
| ½ tsp | dried thyme |
| 2 Tbsp | Better Than Bouillon Roasted Garlic Base |
Directions
- Preheat the oven to 400°F.
- Add the potatoes, Brussels sprouts, olive oil, pepper, thyme and Roasted Garlic Base to a large bowl, toss to combine. Spread the mixture evenly onto a baking sheet. Place the baking sheet directly into the oven and roast for 20-25 minutes or until a knife slides easily into the center of a potato.
- Remove the baking dish from the oven and serve immediately.
Roasted Potatoes and Brussels Sprouts
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.
Ingredients
- 3-4 large red skinned potatoes
- 2 cups brussels sprouts
- 4 tablespoons olive oil
- 1 tablespoon fresh rosemary minced, or ½ tablespoon dried rosemary
- ½ teaspoon garlic powder
- black pepper & salt to taste
Instructions
- Preheat oven to 400°F.
- Wash potatoes (do not peel) and dice into ½″ cubes. Wash brussels sprouts and cut in half (or quarters if they’re extra large).
- Toss all ingredients in a large bowl and place in a single layer on a parchment lined pan.
- Roast 30-35 minutes or until potatoes are fork tender.
Lemony Roasted Potatoes and Brussels Sprouts
Ingredients
- 1.5 lbs Blushing Bell Creamer Potatoes*, halved
- 1 lbs Brussels Sprouts, bottoms trimmed and halved
- 1 medium garlic clove, minced
- 1 tsp olive oil
- 1/2 tsp fine sea salt
- 1/2 tsp ground black pepper
- 1/2 medium lemon, juiced about 2 tbsp lemon juice
Instructions
Preheat oven to 425° F and line one large or two small sheet pans with non-stick paper.
In a large bowl, stir together oil, garlic, salt and pepper. Add potatoes and Brussels Sprouts and toss until well coated.
Place on baking sheet(s) and roast for 20-30 minutes**.
Carefully remove from oven and coat in lemon juice. Serve hot.
Recipe Notes
or any Creamer potato from The Little Potato Company.
You can flip the potatoes and Brussels Sprouts at the 10 or 15 minute mark if you wish, I prefer that one side gets ultra crispy and this allows the oven to remain at temperature the entire cooking period.
Suggestions for Brussels Sprouts and Roasted Potatoes
- Roasting Brussels sprouts with potatoes is one of my favorite ways to cook these veggies. The roasting process cuts the bitterness of the Brussels sprouts way more than sauteing or steaming. And roasting these vegetables with bacon is definitely the way to go! They’re crispy, crunchy, and hardly taste like a veggie at all! Picky kids (and adults) will love these.
- Still not sold on how yummy these Brussels sprouts are? Try serving them with our Easy Cheesy Brussels Sprout Sauce. The roasted potatoes taste delectable in the cheese sauce too, so if you’re having a hard time getting your family behind trying Brussels sprouts, this is definitely the way to go.
- These Roasted Potatoes with Brussels Sprouts and Bacon is a perfect side dish to almost anything! Try them alongside our Oven Roast Beef or Rosemary Tri-Tip Roast or Easy Crock Pot Chops or our delicious Chicken Fried Chicken. Or serve with a big green salad for a (nearly meatless) meal. Omit the bacon if you must, but a little bacon takes this recipe to the next level.
- Red potatoes or Yukon Gold potatoes are perfect for roasting at high temperatures in the oven. However, if you don’t have any on hand, russet potatoes are a fine substitute; they just don’t have that smooth texture of red or Yukon golds, and may not hold their shape as well. But they will still taste divine!
- This simple Roasted Potatoes recipe uses pantry staples like rosemary, garlic, salt and pepper. But you could get creative with seasonings too! Try a packet of onion soup mix, or a Zesty Italian dressing mix. This recipe is so versatile, you can play around with so many different flavors. The potatoes and Brussels sprouts will soak up all that succulent seasoning and taste absolutely delicious!
Balsamic Roasted Fingerling Potatoes & Brussels Sprouts
Ingredients
- 1 ½ pounds Little Potato Co. fingerling potatoes
- ¾ pound Brussels sprouts trimmed, cut in half through root
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh rosemary
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1-2 tablespoons homemade balsamic reduction*
Homemade Balsamic Reduction:
- 1 cup good quality balsamic vinegar
Instructions
- Preheat the oven to 400 degrees F.
- Cut the fingerling potatoes in half lengthwise. Cut any large potatoes into quarters.
- Place the potatoes and Brussels sprouts into a medium bowl. Toss with the olive oil, rosemary, salt and pepper until coated.
- Transfer the potatoes and Brussels sprouts to a large baking sheet.
- Roast until the potatoes are tender and golden brown, about 30 minutes, stirring halfway through.
- Transfer to a serving bowl or platter, and drizzle with the balsamic glaze.
Homemade Balsamic Reduction:
- Pour the balsamic vinegar into a small saucepan and set over medium-high heat. Bring to a boil, then reduce heat to a simmer.
- Continue to simmer, stirring occasionally, until the vinegar reduces by at least half and coats the back of a spoon. Watch carefully so that the vinegar doesn’t burn.
- Remove from heat and allow to cool. The reduction can be used right away or store in the fridge in an airtight container.
Roasted Potatoes and Brussels Sprouts Ingredients
this roasted potatoes and Brussels sprouts dish is made with the simplest allergen-friendly ingredients that are also packed with nutrients!
For this vegan Thanksgiving side, you’ll need:
- Russet Potatoes or sweet potatoes: I honestly like to use either or! The sweet potatoes add a bit more sweetness to the dish, so if you want a strictly savory dish, go with the russet potatoes (or fingerling if you’d like!). Either way, keep the skin on your potatoes for extra nutrients!
- Brussels sprouts: I absolutely love when Brussels sprouts come back into season because they not only taste amazing but they’re packed with vitamin K and C!
- Maple syrup: maple syrup is one of my favorite sweeteners for when I want a bit of sweetness without any refined sugar! I like to use Crown Maple because it’s my local maple syrup company.
- Fresh thyme: I just used thyme here, but feel free to add in rosemary or sage!
- Olive oil or coconut oil: if you’re concerned about high heat cooking but don’t want a coconut taste, you can roast the Brussels sprouts and potatoes with triple refined coconut oil then drizzle in olive oil for that finished flavor!
- Sea salt and pepper: just enough to taste!
How to make roasted potatoes and Brussels sprouts?
Whether you’re hosting Thanksgiving this year or you’re in charge of bringing a dish, this vegan Thanksgiving side is a no-stress side dish that’s ready in 30 minutes!
To make this roasted potatoes and Brussels sprouts dish, simply:
- Dice and cube the potatoes and Brussels sprouts and place them onto a baking sheet.
- Drizzle with oil, maple syrup, and sprinkle with the herbs and sea salt/pepper.
- Lightly toss then place the baking sheet into the oven to roast for 30 minutes.
- Remove from the oven and serve!
It’s that simple! Everyone will absolutely love these roasted potatoes and Brussels sprouts!
Maple Roasted Brussel Sprouts with Bacon and Sweet Potatoes
Maple Roasted Brussel Sprouts with Bacon and Sweet Potatoes, a delicious side dish for you Thanksgiving or Christmas dinner. Super easy to make, and super flavourful, this dish has a festive touch. Only one tray needed, to save you time and effort. A family-favourite side.
Ingredients
- 2 medium sweet potatoes
- 2 cups Brussels Sprouts
- ⅔ cup bacon lardons
- 1 tablespoon olive oil
- 2 tablespoon maple syrup
- ¼ teaspoon salt
- ½ teaspoon dried mixed herbs (thyme, rosemary, basil, oregano, marjoram)
Instructions
Scatter the bacon lardons on a large baking tray, and pop in the oven for 10 minutes.
Peel and chop the sweet potatoes into chunks, then trim the brussels sprouts and remove the first outer layers. Cut into half lengthwise.
Add the olive oil, maple syrup, salt and herbs, and toss well.
After 10 minutes, add the veggies to the tray.
Roast for a further 40 minutes until cooked through and tender, mixing occasionaly to ensure even roasting.
Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
Ingredients
Directions
- Preheat oven to 400 degrees F.
- Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
- Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.
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