Roasted Potatoes and Brussel Sprouts

6 servings

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!

Course Side Dishes

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 30

Total Time 45

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!

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.