Fall vegetables get a bad rap sometimes. Kids turn their noses up at Brussels sprouts, and potatoes seem too plain for a special dinner. But roast them together in the oven, and something magic happens. The Brussels sprouts get crispy on the outside and tender inside, while the potatoes turn golden and creamy.
This is my go-to side dish when I need something simple but satisfying. I can prep everything in about ten minutes, then let the oven do all the work. While dinner is roasting, I’m free to help with homework or set the table. Even my pickiest eater will gobble these up.
The best part? You probably have everything you need already sitting in your kitchen. A little olive oil, some salt and pepper, and you’re ready to go. Sometimes the simplest recipes are the ones that surprise you the most.
Why You’ll Love This Roasted Brussels Sprouts and Potatoes
- Quick weeknight side dish – Ready in just 30-40 minutes, this recipe is perfect when you need a healthy side that doesn’t require much hands-on time.
- Simple one-pan cooking – Everything roasts together on one sheet pan, which means less prep work and fewer dishes to clean up afterward.
- Crispy, caramelized vegetables – The high heat transforms the Brussels sprouts and potatoes into golden, crispy bites with tender centers that even veggie skeptics will enjoy.
- Pantry-friendly seasonings – The chili powder, garlic powder, and fresh parsley are common ingredients you likely already have on hand, making this an easy go-to recipe.
- Healthy and filling – Packed with fiber and nutrients, this veggie-forward side dish pairs well with any protein and helps you get your daily dose of vegetables.
What Kind of Brussels Sprouts Should I Use?
Fresh Brussels sprouts are definitely the way to go for this roasted recipe – they’ll give you that perfect caramelized exterior and tender interior that makes this dish so good. Look for sprouts that are bright green, firm, and tightly packed, avoiding any that look yellowed or have loose outer leaves. Size-wise, try to pick Brussels sprouts that are roughly the same size so they cook evenly alongside your potatoes. If you can only find larger sprouts, just cut them into quarters instead of halves to match the cooking time of your potato pieces.
Options for Substitutions
This roasted veggie combo is pretty forgiving when it comes to swaps:
- Brussels sprouts: If Brussels sprouts aren’t your thing, try broccoli florets, cauliflower, or even halved baby cabbages. They’ll roast beautifully with similar cooking times.
- Baby Yukon Gold potatoes: Regular Yukon Gold, red potatoes, or fingerlings work great too. Just cut them into similar-sized pieces so everything cooks evenly. If using larger potatoes, dice them into 1-inch chunks.
- Chili powder: Feel free to switch this up with paprika, cumin, or even Italian seasoning for a different flavor profile. Start with the same amount and adjust to taste.
- Fresh parsley: Dried parsley works in a pinch (use about 1 tablespoon), or try fresh chives, cilantro, or even green onions for a different fresh finish.
- Extra-virgin olive oil: Regular olive oil, avocado oil, or melted butter all work well for roasting. Just stick with the same amount for proper browning.
Watch Out for These Mistakes While Roasting
The biggest mistake when roasting Brussels sprouts and potatoes is overcrowding the pan, which causes steaming instead of roasting and leaves you with mushy vegetables instead of crispy, caramelized ones – use two pans if needed to give everything space to breathe.
Another common error is not cutting your vegetables into similar sizes, so make sure your potato quarters are roughly the same size as your halved Brussels sprouts to ensure even cooking.
Don’t skip preheating your oven to at least 425°F, as high heat is essential for getting those crispy, golden edges that make roasted vegetables so good.
Finally, resist the urge to stir too often – let the vegetables sit undisturbed for the first 15-20 minutes to develop proper browning, and save the fresh parsley for the very end since it can burn easily in the hot oven.
What to Serve With Roasted Brussels Sprouts and Potatoes?
This roasted veggie combo makes a fantastic side dish that pairs beautifully with just about any protein you have in mind. I love serving it alongside roasted chicken, grilled pork chops, or even a simple baked salmon – the earthy flavors of the Brussels sprouts and potatoes complement meat and fish really well. If you’re going for a vegetarian meal, try it with some scrambled eggs or a hearty grain bowl topped with your favorite beans. The dish is also great on its own as a light lunch, maybe with a dollop of Greek yogurt or a sprinkle of feta cheese on top.
Storage Instructions
Refrigerate: These roasted veggies keep really well in the fridge for up to 4 days in an airtight container. I actually think they taste even better the next day after all those flavors have had time to meld together. They make a great side dish for leftovers or you can toss them into a grain bowl for lunch.
Freeze: You can freeze the roasted Brussels sprouts and potatoes for up to 3 months in freezer-safe containers. Just know that the texture will be a bit softer once thawed, but they’re still delicious mixed into soups or casseroles.
Reheat: To bring back that crispy goodness, spread the leftovers on a baking sheet and pop them in a 400°F oven for about 5-8 minutes. You can also reheat them in a skillet over medium heat with a little extra olive oil to crisp them up again.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 10-15 g
- Fat: 45-50 g
- Carbohydrates: 50-60 g
Ingredients
- 3 tbsp olive oil (I use California Olive Ranch EVOO)
- 1/2 tsp black pepper
- 1/4 cup fresh parsley (finely chopped)
- 12 oz yukon gold potatoes (quartered)
- 1 tsp salt
- 1 tsp chili powder
- 1 lb brussels sprouts (trimmed and halved)
- 3/4 tsp garlic powder (for best aroma and flavor)
Step 1: Prepare and Season the Vegetables
- 1 lb Brussels sprouts, halved
- 12 oz small Yukon Gold potatoes, cut in quarters
- 3 tbsp extra-virgin olive oil
- 1 tsp salt
- 1 tsp chili powder
- 3/4 tsp garlic powder
- 1/2 tsp ground black pepper
Preheat your oven to 450°F (232°C).
In a large bowl or directly on a large rimmed baking sheet, combine the halved Brussels sprouts, quartered Yukon Gold potatoes, extra-virgin olive oil, salt, chili powder, garlic powder, and ground black pepper.
Toss everything together thoroughly so the vegetables are evenly coated with the oil and seasonings, then spread them out in a single layer on the baking sheet.
Step 2: Roast the Vegetables
- seasoned Brussels sprouts and potatoes from Step 1
Place the prepared vegetables in the preheated oven and roast for 20 to 25 minutes, stirring halfway through to ensure even browning.
The vegetables should be tender and golden brown by the end.
I like to let the edges get extra crispy by leaving the tray on the top rack for the last few minutes.
Step 3: Finish with Fresh Parsley and Serve
- 1/4 cup chopped fresh Italian parsley
Once the vegetables are roasted, remove the baking sheet from the oven and immediately sprinkle the chopped fresh Italian parsley on top.
Toss gently to combine.
Serve hot, bringing out the bright flavor of the parsley with the roasted vegetables.