Discover the delightful combination of roasted potatoes and Brussels sprouts with this simple and delicious recipe that’s perfect for any meal. Whether you’re looking for a satisfying side dish or a hearty vegetarian option, this dish is sure to be a hit. The crispiness of the potatoes combined with the tender, caramelized Brussels sprouts makes it an irresistible addition to your dinner table.
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Growing up, this roasted delight was a staple in our family gatherings. I recall the wonderful aroma filling the house, drawing everyone to the kitchen. My mother would prepare a large batch, yet it was always the first dish to disappear. Over the years, I’ve tweaked her recipe slightly, but it still brings back those cherished family memories each time I make it.
Why You’ll Love This Recipe
This recipe is more than just a side dish; it’s a complete game-changer for vegetable lovers. You’ll love how easy it is to prepare, requiring minimal ingredients commonly found in your pantry. It’s versatile enough to pair with any main course and is perfect for meal prepping. Its natural sweetness from the caramelized Brussels sprouts balances perfectly with the savory roasted potatoes, creating a flavor profile that’s both luxurious and comforting.
Ingredients Notes
High-quality ingredients are key to enhancing the flavor of this simple dish. Use fresh Brussels sprouts, looking for bright green leaves and firm heads. When it comes to potatoes, Yukon Golds are a great choice due to their creamy texture and buttery flavor. You can substitute sweet potatoes for a different twist. Don’t skimp on the olive oil and use freshly ground black pepper for best results.
Recipe Steps
Step 1
Preheat your oven to 425°F (220°C). Begin by washing the potatoes and Brussels sprouts thoroughly. Cut the potatoes into even-sized quarters and halve the Brussels sprouts.
Step 2
In a large mixing bowl, toss the potatoes and Brussels sprouts with olive oil. Ensure each piece is evenly coated to achieve optimal crispness during roasting.
Step 3
Season the mixture with salt, pepper, and your choice of herbs. Rosemary and thyme work beautifully here, lending an aromatic touch to the dish.
Step 4
Spread the vegetables in a single layer on a large baking sheet. Avoid overcrowding, as this will prevent them from roasting evenly.
Step 5
Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and the Brussels sprouts are tender with crispy edges. Stir halfway through for even cooking.
Storage Options
Store any leftovers in an airtight container in the refrigerator for up to four days. To reheat, place them in a preheated oven until warmed through to retain their crispiness. For freezing, store in a freezer-safe container for up to two months. Thaw in the fridge overnight before reheating.
Variations & Substitutions
For a different flavor profile, try adding a sprinkle of Parmesan cheese before serving. If you’re looking for a vegan option, toss in some nutritional yeast instead. You can also add bacon bits for a smoky twist or toss in some chopped nuts for added texture and flavor.
Serving Suggestions
This dish is perfect for any occasion, from weeknight dinners to holiday feasts. Serve alongside roasted chicken or grilled steak. It pairs wonderfully with a fresh salad or as a topping for your favorite grain bowl for a wholesome meal.
Frequently Asked Questions
Can I use frozen Brussels sprouts? Yes, you can use frozen Brussels sprouts if fresh ones aren’t available. Be sure to thaw them completely and pat dry to remove excess moisture before roasting, as this will help them crisp up better in the oven.
What other seasonings can I use? Feel free to experiment with your favorite herbs and spices. Paprika, garlic powder, or Italian seasoning can add a unique twist. Always adjust the seasoning to your personal taste for the best results.
How can I tell when the dish is done? Look for the potatoes to reach a golden brown color and for the Brussels sprouts to have a slight caramelization with crispy edges. You can also test for tenderness by inserting a fork; there should be little resistance.
Enjoy this delicious and versatile dish that celebrates the wonderful flavors of roasted vegetables. With these simple steps and tips, you can create a satisfying side that will make any meal memorable. Whether for a casual dinner or festive occasion, these roasted potatoes and Brussels sprouts will surely shine at your table.
Roasted Potatoes Brussels Sprouts
Ingredients
Main Ingredients
- 1.5 pounds potatoes cut into chunks
- 1 pound Brussels sprouts halved
- 3 tablespoons olive oil
- 1 teaspoon salt or to taste
- 0.5 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine potatoes and Brussels sprouts.
- Drizzle with olive oil, then sprinkle with salt and black pepper. Toss to coat.
- Spread the vegetables evenly on a baking sheet.
- Roast in the preheated oven for 35 minutes, or until golden brown and tender.
