Brussels Sprouts and Potatoes
Elevate your side dish game with this irresistible recipe for roasted Brussels Sprouts and Potatoes! Featuring crispy, caramelized Brussels sprouts and tender, bite-sized baby potatoes, this dish is seasoned to perfection with earthy rosemary, smoky paprika, and a hint of garlic. A drizzle of olive oil ensures golden-brown edges, while an optional sprinkle of Parmesan cheese adds a savory, melty finish. Ready in just 45 minutes, this recipe is not only quick and easy but also a perfect crowd-pleaser for weeknight dinners or special occasions. Simple yet bursting with flavor, this roasted vegetable medley pairs beautifully with roasted meats, hearty stews, or can be enjoyed as a wholesome vegetarian main. Perfect for anyone looking for delicious and nutritious comfort food!
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 500 grams baby potatoes
- 3 tablespoons olive oil
- 4 cloves garlic
- 2 sprigs fresh rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 30 grams parmesan cheese (optional)
Instructions
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper or lightly grease it with oil.
Wash the Brussels sprouts and trim the ends. Cut each sprout in half lengthwise.
Scrub the baby potatoes clean if leaving the skin on, or peel them if preferred. Cut them into bite-sized chunks.
Place the Brussels sprouts and potatoes in a large mixing bowl. Add the olive oil, minced garlic, smoked paprika, salt, and ground black pepper.
Strip the leaves from the rosemary sprigs and add them to the bowl. Mix well, ensuring the vegetables are evenly coated with oil and seasonings.
Spread the seasoned Brussels sprouts and potatoes in a single layer on the prepared baking sheet. Leave some space between the pieces to allow for even roasting.
Roast in the preheated oven for 25–30 minutes, stirring halfway through. The vegetables should be golden-brown and crisp around the edges.
Once done, remove the baking sheet from the oven. Optional: Sprinkle grated Parmesan cheese over the top while the vegetables are still warm.
Transfer the roasted Brussels sprouts and potatoes to a serving plate. Serve immediately as a side dish or enjoy on their own.
Nutrition Facts
Calories |
1101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 2900 mg | 126% | |
| Total Carbohydrate | 135.8 g | 49% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 15.5 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 592 mg | 46% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2243 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
