Roasted veggies are one of the easiest sides and they always taste great! We roast everything from roasted broccoli to potatoes!
The great thing about this recipe is that it’s really easy to make and always turns out delicious! You’ll want to make sure that you cut your potatoes in 1/2″ cubes which is maybe a little bit smaller than usual for roasted potatoes. This allows them to cook at the same time as the brussels sprouts.
You can easily switch up the seasonings with your favorites or what you have on hand! I love these with Italian seasoning or even lemon pepper!
Items You’ll Need for This Recipe
* Parchment Paper * Large Baking Sheet * Olive Oil *
Roasted Potatoes and Brussels Sprouts
- 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
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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delicious – we cooked the potatoes for 10 minutes and then added sprouts, as we like them crispy – super easy to do – we tossed in EVOO with spices in separate reusable bags
Thanks so much I was sitting nail biting wondering if this combo of Brussels & red potatoes that I had left from my weekly harvest veggie box would work and then I found your recipe. Thanks! I added chicken breast and an Onion that I had on hand and my place smells fantastic! Thanks so much for the idea.
So happy to hear that you love these veggies Reese!
Looking forward to hopefully impress my future wife.
With a recipe like this, I think you will do great John! Have fun cooking :)
Just pulled the Brussels sprouts and potatoes from the oven, and they’re delicious. I’m taking them to a brunch tomorrow, so hopefully they will still be delicious for the ladies. I might put some onion slices in there next time. This was easy, which is. Good thing for me.
How would you make this dish and take it as a side dish to a dinner we’ve been invited to?
Hi Joanne, you could make this recipe ahead of time and then pop into the oven to reheat when you arrived.
Truly- easy recipe, as followed! Great flavor – had depth of flavor … and cutting potatoes as directed made them cook in same time as Brussels. Easy and yummy! Thank you!
Glad you loved it Teresa!
yum! does this recipe work with adding raw bacon before baking?
I havne’t tried it, but I think that would be delicious! Let us know how it goes for you Patricia!
I’m super excited! My son(20months old) LOVES both veggies, so I’m hoping he will love this!
He’ll love it and so will you Taylor!
Making for my family for dinner we have a lot of people so will double the recipe do you have any suggestions?
I’d make sure that you have them in a single layer on two sheets. If you have convection on your oven, this would be a good time to use it. If not, switch your pans part way through. Enjoy!
Would this recipe work with sweet potatoes as well?
I haven’t tried it but I do think it would work.