Parmesan Potatoes and Brussels Sprouts

Roasted Potatoes and Brussels Sprouts

4 from 1 reviews

A family friendly easy shake and bake recipe with fresh brussels sprouts, red and purple potatoes and fresh Parmesan cheese.




  1. Preheat oven to 400 degrees. Grease a baking sheet with non-stick spray or olive oil and set aside.
  2. Combine Brussels Sprouts, red potatoes, purple potatoes and olive oil in a large Ziploc bag and shake to coat. Add the Parmesan cheese, onion powder, garlic powder, salt and pepper to the bag and shake to coat.
  3. Spread in an even layer on the baking sheet and bake for 20 minutes; flipping after 12-13 minutes.  Turn on the broiler the last 1-2 minutes of cooking to lightly brown the Brussels Sprouts and potatoes. Serve immediately.


If you can not find purple potatoes you can substitute gold or more red.
Store leftovers in fridge.

Keywords: roasted vegetables, roasted potatoes, roasted brussels sprouts. roasted potatoes and brussel sprouts, oven roasted potatoes and brussel sprouts, roasted potatoes and brussels sprouts recipe, recipe for roasted potatoes and brussel sprouts, roasted brussel sprouts and potatoes recipe


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