Roasted Potatoes and Brussels Sprouts in a bowl with a spoon

 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.

Roasted Potatoes and Brussels Sprouts in a bowl

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 in a bowl with a spoon
5 from 51 votes↑ Click stars to rate now!
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Roasted Potatoes and Brussels Sprouts

Roasted veggies are one of the easiest sides and they always taste great! 
Cook Time 30 minutes
Total Time 30 minutes
Servings 6 servings
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  • 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.
5 from 51 votes

Nutrition Information

Calories: 170 | Carbohydrates: 19g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 598mg | Fiber: 2g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 34.1mg | Calcium: 23mg | Iron: 1.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. 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 bags5 stars

  2. 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.5 stars

  3. 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.5 stars

    1. Hi Joanne, you could make this recipe ahead of time and then pop into the oven to reheat when you arrived.

  4. 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!5 stars

    1. I havne’t tried it, but I think that would be delicious! Let us know how it goes for you Patricia!

  5. Making for my family for dinner we have a lot of people so will double the recipe do you have any suggestions?

    1. 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!