Roasted Brussels Sprouts & Potatoes
Roasting Brussels sprouts makes them kind of sweet and they are a must-eat. Besides protecting against inflammation and cancer, they’re especially high in vitamin K, which promotes healthy bones and proper brain function. - Jenny Jones
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Makes: 4 servings
Ingredients:
- 1 pound small Brussels sprouts (or larger ones cut in half)
- 1 pound baby potatoes, whole & unpeeled (or fingerling potatoes cut in half)
- 2 Tablespoons olive oil
- 1 clove garlic, crushed
- 1/4 teaspoon salt + pepper to taste
- juice of one small lemon
- 2 Tablespoons Parmesan cheese
Instructions:
- Preheat oven to 400° F.
- Place vegetables in a bowl or plastic bag and toss with oil, garlic, salt & pepper.
- Place on a rimmed baking sheet and bake for 30 minutes, shaking the pan a few times.
- Remove from oven and sprinkle with lemon juice and parmesan.
Leave a Comment
Tania:)
December 21, 2020 at 3:03 pm
This is just what I was looking for – plus, what a bonus to get straight to the recipe with only a short intro instead of the usual blogging-blah, blah, blah and having to “jump t recipe” or scroll for 10 minutes. Love it!
Reply to this comment
~mb
March 12, 2021 at 2:38 pm
See AlsoHomemade Veggie Burger RecipeThe Best Veggie Burger Recipe in the World #vegan #nutritarian #glutenfree [VIDEO] - Nourish Your LifestyleLOL @ “the usual blogging-blah, blah, blah” …that and battling pop up advertisem*nts in between!
Jenny – Thank you for this gorgeous simple recipe – I was looking for a twist on the usual cabbage side to go with my corned beef this St Pat’s Day and this will be it! 🙂
Reply to this comment
Patty
March 16, 2022 at 8:58 pm
My feelings too.
Happy St Patrick’s DayPatty
Reply to this comment
Lisa D
December 18, 2020 at 6:27 pm
I LOVE YOU JENNY!!!! I was about to make dinner, not feeling the love…chicken again BUT I have potatoes and brussles sprouts…I’M SAVED! Thank you so very much!
Reply to this comment
Molly
April 24, 2020 at 1:01 pm
I remember you from you daytime TV show. You were always a kind person who really listened to your guests. Now, I’m having a great time watching you teach us from your kitchen! Your recipes are great and healthy. I’m delighting my family with new versions of things they love.
Thank you, thank you thank you!
MollyReply to this comment
Craig A
December 25, 2019 at 6:05 pm
Made these with our Christmas dinner as a side dish..The recipe tasted really good as is. Use parchment paper to avoid any sticking.
Reply to this comment
TC Burnett
August 25, 2017 at 2:12 pm
This works just as well in a covered skillet over medium heat for six or eight minutes. Toss in a quarter cup of water and cover the pan tightly until the sprouts are as tender as you want them.
I added a couple pats of butter and a couple of thin strips of deli ham for flavor. Next time I’ll use bacon.
Reply to this comment
Trena
June 12, 2017 at 12:13 pm
I tried this recipe and just loved it. I even have some to brussel sprout hater, who also loved it. Since trying the first time I have add other veggies and my family loves each variation.
Reply to this comment
Sandra
March 7, 2017 at 5:55 pm
This is really tastie, but my veggies stuck too. I lined my sheet with foil and when I took it out to shake it up the first time I drizzled more oil, but they still stuck when they were done. I added onion to the sprouts and potatoes. Nice flavor. I will coat the sheet and foil with Pam or something next time.
Reply to this comment
Susan
April 17, 2017 at 5:35 pm
I roast this mix almost nighty. Potatoes, sweet onion, baby carrots, and Brussels sprouts. I alway use a non-stick spray and it works wonderfully. I also (prior to roasting) place all veggies in a big bowl and coat with olive oil, salt, pepper, garlic salt and cumin. So good. I am totally addicted!
Reply to this comment
Cyn
November 16, 2018 at 4:55 pm
Line your pan with parchment paper. They will not stick to the pan or paper and clean up is easy! I pretty much use parchment for baking or roasting everything.
Reply to this comment
Nancy
January 8, 2019 at 10:28 pm
I know this is an old post, but I have found using parchment paper rubbed with a little olive oil works much better than foil. Also just as a side note, the cooking sprays never work for me as they contain lethicin which is a soy lethicin and I don’t use soy products. The sprays also contain fluorocarbons, dimethyl silicone, which is an anti-foaming agent, and a propellant such as butane or propane which I believe they all take away from the flavor of the food besides being unhealthy. Try parchment paper – I think you will be happy with it.
Reply to this comment
Mrs. Stacker
December 24, 2015 at 11:11 am
Never roasted fresh Brussels sprouts before. So deliscious! I did not gease or spray the pan, so the veggies were stuck.
Reply to this comment
Jenny
December 26, 2015 at 11:04 am
I’m sorry to hear that. Mine don’t stick to my baking sheet but your pan may be different so if you make this again, it’s no problem to grease the pan first.
Reply to this comment
Mrs. Stacker
April 1, 2016 at 7:11 pm
Tonight I’m using parchment paper yo line the pan.
Reply to this comment
Ksu
February 8, 2013 at 10:30 am
Hi Jenny,
My husband made your Roasted Brussels Sprouts & Potatoes last weekend. I finally finished the leftovers at lunch yesterday. It was delicious and provided some healthy lunches for several days. We will definitely make it again, and may even try it with just the potatoes to see how that turns out.
Thanks for the vegetarian-friendly recipe. 🙂 Delicious and easy-to-make ones are hard to find.Reply to this comment
Leave a Comment
Want to share your photo of my recipe?
Just click on this link: YourPhotos@JennyCanCook.com.
