These roasted potatoes and brussel sprouts turn out crisp and flavorful every time!
The secret trick is to toss them in a combination of olive oil + butter before roasting. They make a delicious side dish for so many meals!
If you’re looking for a delicious new side dish to add to your meal rotation, this is it! These roasted brussel sprouts and potatoes are perfect for the holiday season and would be a huge hit when served alongside a holiday ham, Thanksgiving turkey, or grilled steak or pork.
I also love making this easy side dish for weeknight dinners, too. If you add some sausage or rotisserie chicken, you have an easy sheet pan main dish that requires very little time and prep!
These potatoes are flavorful and slightly crispy, while the brussel sprouts are perfectly browned and caramelized. Unlike the tasteless brussel sprouts found in retro recipes, these are tender, super flavorful, and a hit with the whole family!
Next time you’re looking for new side dishes to try, be sure to remember this delicious recipe!
Jump to:
Why You’ll Love this Recipe
- Crispy and flavorful
- Healthy and delicious
- Perfect side dish
- Great for weeknight dinner
Fore more favorite side dishes, try these recipes for roasted sweet potatoes, arugula pear salad, thanksgiving green salad, potato salad and sweet potato casserole.
You also might like this gluten-free green bean casserole, gluten-free stuffing, gluten-free corn casserole and gluten-free gravy.
Ingredients You’ll Need
- Brussel sprouts: I’m using medium-sized brussel sprouts– about 1” in length and ¾” in width. Keep in mind that smaller brussel sprouts will cook more quickly, while very large brussel sprouts will need more time in the oven.
- Butter: The combination of olive oil and butter creates vegetables that are perfectly crisp and delicious! If you want to make these vegetables dairy-free, just swap the butter for more olive oil.
- Potatoes: I love using baby Yukon gold potatoes in this recipe because they’re about the same size as brussel sprouts so they cook evenly. If you can’t find baby Yukon gold potatoes, use regular Yukon gold potatoes cut into quarters (or sixths, depending on their size– just try to get them as close to the size of the brussel sprouts as possible). You could also use sweet potatoes or red potatoes, if you prefer.
- Garlic: Feel free to swap the grated garlic for garlic powder—it will still be delicious. However, if you are using fresh garlic, I recommend grating it (not mincing). Minced garlic tends to burn while roasting at a high temperature.
- Rosemary and thyme: You’re welcome to season these potatoes with different herbs. You can also use dried herbs rather than fresh.
- Salt and pepper: This is an essential ingredient that brings out all of the flavors and makes these crispy brussels sprouts delicious!
- Olive oil: I love the combination of butter and olive oil. It makes these veggies flavorful and crispy!
Check out this article on are potatoes gluten-free.
How to Make this Recipe
- Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper or foil.
- Add the brussel sprouts and potatoes to a large bowl.
- In a small bowl, stir together the olive oil, melted butter, garlic, thyme, and rosemary.
- Drizzle the mixture over the vegetables. Sprinkle over the salt and pepper and toss to evenly coat the vegetables.
- Spread the brussel sprouts and potatoes in a single layer on the prepared baking sheet, cut side down.
- Roast the vegetables for 20 minutes, then flip and roast for another 10 minutes, or until fork tender.
- Transfer the vegetables to a serving platter and enjoy. These vegetables are delicious garnished with a sprinkle of minced parsley, grated parmesan, flakey sea salt, or balsamic glaze– all optional!
Storage Instructions
Store leftover roasted potatoes and brussel sprouts in an airtight container in the fridge for up to five days.
FAQs
You don’t need to blanch brussel sprouts before roasting. Blanching is an alternative cooking method that makes brussel sprouts more tender and less fibrous. If you do decide to blanch brussel sprouts before roasting, be sure to reduce the time in the oven.
No, you don’t need to soak brussel sprouts before roasting. Simply clean them off by rinsing in water for a few seconds, then pat dry, and then cut them into halves or quarters.
If your brussel sprouts aren’t crispy after roasting, you may need to add more fat. A combination of melted butter and olive oil ensures that your brussel sprouts are flavorful and crisp after roasting in the oven. For best results, use 1 tablespoon of melted butter and 1 tablespoon of olive oil for every pound of brussel sprouts.
Expert Tips & Tricks
- I’m using medium-sized brussel sprouts– about 1” in length and ¾” in width. Keep in mind that smaller brussel sprouts will cook more quickly while very large brussel sprouts will need more time in the oven.
- I love using baby Yukon gold potatoes in this recipe because they’re about the same size as brussel sprouts so they cook evenly. If you can’t find baby Yukon gold potatoes, use regular Yukon gold potatoes cut into quarters (or sixths, depending on their size– just try to get them as close to the size of the brussel sprouts as possible).
- The combination of olive oil and butter creates vegetables that are perfectly crisp and delicious! If you want to make these vegetables dairy-free, just swap the butter for more olive oil.
- If you are using fresh garlic for this recipe, I recommend grating it (not mincing) as minced garlic tends to burn while roasting at a high temperature.
MORE FAVORITE SIDE DISHES
I hope you love this recipe as much as we do! If you try these roasted potatoes and brussel sprouts, be sure to leave me a comment/rating below. I’d love to hear from you!
Roasted Potatoes and Brussel Sprouts
Ingredients
- 1 pound brussel sprouts trimmed and halved
- 1 pound small yukon gold potatoes quartered
- 2 tablespoons olive oil
- 2 tablespoons butter melted
- 2 cloves garlic grated
- 2 teaspoons fresh thyme leaves
- 2 teaspoons fresh minced rosemary leaves
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
Instructions
- Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper or foil.
- Add the brussel sprouts and potatoes to a large bowl.
- In a small bowl, stir together the olive oil, melted butter, garlic, thyme, and rosemary. Drizzle the mixture over the vegetables. Sprinkle over the salt and pepper and toss to evenly coat the vegetables.
- Spread the brussel sprouts and potatoes on the prepared baking sheet, cut side down.
- Roast the vegetables for 20 minutes, then flip and roast for another 10 minutes, or until fork tender.
- Transfer the vegetables to a serving platter and enjoy. These vegetables are delicious garnished with a sprinkle of minced parsley, grated parmesan, flakey sea salt, or balsamic glaze– all optional!
Notes
- I’m using medium sized brussel sprouts– about 1” in length and ¾” in width. Keep in mind that smaller brussel sprouts will cook more quickly while very large brussel sprouts will need more time in the oven.
- I love using baby Yukon gold potatoes in this recipe because they’re about the same size as brussel sprouts so they cook evenly. If you can’t find baby Yukon gold potatoes, use regular Yukon gold potatoes cut into quarters (or sixths, depending on their size– just try to get them as close to the size of the brussel sprouts as possible).
- The combination of olive oil and butter creates vegetables that are perfectly crisp and delicious! If you want to make these vegetables dairy free, just swap the butter for more olive oil.
- If you are using fresh garlic for this recipe, I recommend grating it (not mincing) as minced garlic tends to burn while roasting at a high temperature.
I love all of your recipes. Today I was trying to think what to make and I came across this recipe again. Anyways, I am so glad I made it. It was so stinking good.
I loved the potatoes but my brussels were seriously burnt. I will make this again but adjust the cooking times.
Yummy!
What a fun dish!
This looks SO good! And minimal clean up? I’m in!
Love this hearty combination! Perfect for fall!
That Brussels sprouts looks good!
This is such a delicious fall meal! Anything with Brussels is a win in my book