1. Can I use other types of potatoes for this recipe?

Yes, while baby potatoes work great, you can also use Yukon Gold or red potatoes. Simply chop them into bite-sized pieces for even roasting. Yukon Gold potatoes add a slightly buttery texture, while red potatoes bring a firmer consistency.

2. How do I get my Brussels sprouts crispy?

To ensure crispy Brussels sprouts, it's important to dry them thoroughly before roasting. Also, arrange them cut-side down on the baking sheet, which helps them achieve a golden, crispy edge. If needed, you can increase the roasting time by a few minutes to get them even crispier.

3. Can I make Garlic Brussels Sprouts Potatoes ahead of time?

Yes, you can roast the vegetables in advance. Store the cooked dish in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the vegetables in the oven at 375°F (190°C) for about 10–12 minutes to restore their crispiness.

Garlic Brussels Sprouts Potatoes - Easy Roasted Recipe

Name: Garlic Brussels Sprouts Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb baby potatoes, chopped into bite-sized pieces; 1 lb Brussels sprouts, trimmed and halved; 1 medium onion, thinly sliced; 3 garlic cloves, minced; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon dried thyme; Salt and black pepper to taste; 1 tablespoon lemon juice (optional, for serving); Fresh parsley, chopped (for garnish)

Description

Garlic Brussels Sprouts Potatoes is a flavorful and easy-to-make side dish that combines crispy potatoes, caramelized Brussels sprouts, and savory garlic. Roasted to perfection with smoked paprika and thyme, this dish is naturally vegan, gluten-free, and packed with flavor. It’s a perfect addition to any meal, whether for a cozy weeknight dinner or a festive holiday spread.

Ingredients

Scale

1 lb baby potatoes, chopped into bite-sized pieces
1 lb Brussels sprouts, trimmed and halved
1 medium onion, thinly sliced
3 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
Salt and black pepper to taste
1 tablespoon lemon juice (optional, for serving)
Fresh parsley, chopped (for garnish)

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Instructions

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the chopped potatoes, halved Brussels sprouts, sliced onion, and minced garlic.
Drizzle the vegetables with olive oil and toss them to coat evenly. Sprinkle the smoked paprika, dried thyme, salt, and black pepper over the mixture and toss again.
Spread the vegetables in a single layer on the prepared baking sheet.
Roast for 25–30 minutes, flipping the vegetables halfway through, until the potatoes are tender and the Brussels sprouts are golden and crispy on the edges.
Remove from the oven and drizzle with lemon juice if using. Garnish with fresh parsley before serving.

Notes

Ensure vegetables are spread in a single layer for even roasting and crispiness.
For extra crispy Brussels sprouts, place them cut-side down on the baking sheet.
Meal prep: Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to retain crispiness.
If using frozen Brussels sprouts, thaw and pat them dry thoroughly before roasting for the best texture.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasted
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 4g
Sodium: 260mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 4g
Cholesterol: 0mg