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By LeRoy Jenkins

Roasted Brussels Sprouts and Potatoes

6 steps
Prep:10minCook:30min
Roasted Brussels sprouts and potatoes are a savory, texturally contrasting side dish. The combination features tender, fluffy potatoes with crisp edges paired with caramelized, slightly charred, and earthy Brussels sprouts. It pairs exceptionally well with roasted meats, salmon, or a holiday meal.
Updated at: Wed, 27 May 2026 18:07:33 GMT

Nutrition balance score

Great
Glycemic Index
59
Moderate
Glycemic Load
15
Moderate

Nutrition per serving

Calories174.5 kcal (9%)
Total Fat7.4 g (11%)
Carbs23.7 g (9%)
Sugars4.2 g (5%)
Protein4.9 g (10%)
Sodium151.6 mg (8%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Prep: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Step 2
Season: In a large bowl, toss sprouts and potatoes with 2 tbsp oil, garlic, herbs, salt, and pepper. You can add parmesan cheese at this time if using.
Step 3
Arrange: Spread vegetables on the sheet, cut-side down.
Step 4
Roast: Bake for 20 minutes.
Step 5
Onions: Meanwhile, sauté onions in a skillet with the remaining 1 tbsp oil on medium-low for 20 minutes until caramelized.
Step 6
Finish: Add onions to the sheet pan, toss, and roast for a final 10 minutes. Drizzle with balsamic glaze if desired.

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