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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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)
Directions
Step 1
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper or lightly grease it with oil.
Step 2
Wash the Brussels sprouts and trim the ends. Cut each sprout in half lengthwise.
Step 3
Scrub the baby potatoes clean if leaving the skin on, or peel them if preferred. Cut them into bite-sized chunks.
Step 4
Place the Brussels sprouts and potatoes in a large mixing bowl. Add the olive oil, minced garlic, smoked paprika, salt, and ground black pepper.
Step 5
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.
Step 6
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.
Step 7
Roast in the preheated oven for 25–30 minutes, stirring halfway through. The vegetables should be golden-brown and crisp around the edges.
Step 8
Once done, remove the baking sheet from the oven. Optional: Sprinkle grated Parmesan cheese over the top while the vegetables are still warm.
Step 9
Transfer the roasted Brussels sprouts and potatoes to a serving plate. Serve immediately as a side dish or enjoy on their own.
Nutrition Facts
| Serving size | 1095.4 grams (1095.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1101 |
| Total Fat 49.90g | 64% |
| Saturated Fat 11.40g | 57% |
| Polyunsaturated Fat 4.00g | |
| Cholesterol 27mg | 9% |
| Sodium 2900mg | 126% |
| Total Carbohydrate 135.80g | 49% |
| Dietary Fiber 25.90g | 93% |
| Total Sugars 15.50g | |
| Protein 39.70g | 79% |
| Vitamin D 6IU | 32% |
| Calcium 592mg | 46% |
| Iron 8mg | 43% |
| Potassium 2243mg | 48% |
Source of Calories