Roasted Brussels Sprouts & Potatoes

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

Roasted Brussels Sprouts & Potatoes


  • 1 pound small Brussels sprouts (or larger ones cut in half)
  • 1 pound fingerling potatoes, unpeeled
  • 2 Tablespoons olive oil
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

  • juice of one small lemon
  • 2 Tablespoons parmesan cheese


  1. Preheat oven to 400° F.
  2. Trim sprouts and cut potatoes into 1 1/2 inch pieces
  3. In a bowl or plastic bag, toss vegetables with oil, garlic, salt & pepper. Place on a rimmed baking sheet.
  4. Bake about 30 minutes, shaking or stirring a few times.
  5. Remove from oven and sprinkle with lemon juice and parmesan.

4 Comments on "Roasted Brussels Sprouts & Potatoes"

  1. Mrs. Stacker

    Never roasted fresh Brussels sprouts before. So deliscious! I did not gease or spray the pan, so the veggies were stuck.

    • Jenny

      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.

      • Mrs. Stacker

        Tonight I’m using parchment paper yo line the pan.

  2. Ksu

    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.

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