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Photo:Victor Protasio
Victor Protasio
Active Time:10 minsTotal Time:30 minsServings:8Jump to Nutrition Facts
Active Time:10 minsTotal Time:30 minsServings:8
Active Time:10 mins
Active Time:
10 mins
Total Time:30 mins
Total Time:
30 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Jump to recipe
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
How to Make Roasted Brussels Sprouts & Potatoes
Size up Your Brussels Sprouts and Potatoes
When it comes to roasting, Brussels sprouts and potatoes are good companions. The creamy soft middle of a roasted potato complements the nutty flavor and crispy outer leaves of Brussels sprouts perfectly. Both are relatively dense, so you can roast them together on the same baking sheet and for the same amount of time with little fuss. To get even results, make sure your Brussels sprouts and potatoes are cut into similar sizes. We recommend halving the Brussels sprouts and quartering the potatoes. If your Brussels sprouts are large, you may have to quarter them as well. If your potatoes are small, halving them may be best. Either way, as long as they’re about the same size going into the oven, they will roast together beautifully.
Don’t Crowd the Pan
Make sure your Brussels sprouts and potatoes are arranged in a single layer on the baking sheet before they hit the oven. It’s OK if they touch a little, but they shouldn’t be piled on top of each other.
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Ingredients
1poundBrussels sprouts, trimmed and halved
3tablespoonsextra-virgin olive oil
1teaspoonsalt
1teaspoonchili powder
¾teaspoongarlic powder
½teaspoonground pepper
¼cupchopped fresh flat-leaf parsley
Directions
Preheat oven to 450°F. Toss 1 pound Brussels sprouts, 12 ounces potatoes, 3 tablespoons oil, 1 teaspoon salt, 1 teaspoon chili powder, 3/4 teaspoon garlic powder and 1/2 teaspoon pepper together on a large rimmed baking sheet; spread in a single layer. Roast until the vegetables are tender and evenly browned, 20 to 25 minutes, stirring halfway through. Stir in 1/4 cup parsley before serving.
Equipment
Large rimmed baking sheet
To make aheadThe Brussels sprouts and potatoes can be prepped the day before cooking them. Store them in an airtight container in the refrigerator.
To make ahead
The Brussels sprouts and potatoes can be prepped the day before cooking them. Store them in an airtight container in the refrigerator.
Frequently Asked Questions
Place the cooled, cooked vegetables in an airtight container and store them in the refrigerator. They should remain fresh for about 5 days. If you want crispy vegetables, reheat them in a skillet with a little oil on the stovetop over medium heat or in the oven at 350°F.
This versatile side dish is just as great served with an egg as it is with ourRosemary Garlic-Basted Sirloin Steak, pork sausages,Instant Pot Chicken BreastorBalsamic-Dijon Chicken, ham and anything with bacon like ourBacon-Wrapped Pork Tenderloin with Honey-Almond Green Beans. Serve it with a crisp green salad or additional vegetables such asSimple Sautéed Spinach,carrotsand squash recipes like ourOven-Roasted Squash with Garlic & Parsley.
EatingWell.com, October 2020; updated November 2022
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Nutrition Facts(per serving)106Calories5gFat13gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.,
Hilary Meyer,
andLinda Frahm
Linda Frahm
