Roasted Potatoes and Brussels Sprouts
These Roasted Potatoes and Brussels Sprouts are the perfect side dish recipe made with fresh brussels sprouts, red and purple potatoes, and fresh Parmesan cheese.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 6 servings
- Category: vegetable
- Method: roast
- Cuisine: American
Ingredients
- 1 lb Brussels Sprouts trimmed and halved
- 3/4 lb small red potatoes quartered
- 3/4 lb small purple potatoes quartered
- 3–4 tablespoons olive oil
- 1 1/2 cups freshly shredded Parmesan
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
Instructions
- Preheat oven to 400 degrees. Grease a baking sheet with non-stick spray or olive oil and set aside.
- Combine Brussels Sprouts, red potatoes, purple potatoes, and olive oil in a large bowl and toss to coat. Add the Parmesan cheese, onion powder, garlic powder, kosher salt, and pepper to the bowl and toss again.
- Spread in an even layer on the baking sheet and bake for 20 minutes, flipping after 12-13 minutes. Turn on the broiler for the last 1-2 minutes of cooking to lightly brown the Brussels Sprouts and potatoes. Serve immediately.
Notes
- Spray your baking sheet well with nonstick cooking spray or coat it with olive oil.
- Use freshly shredded good, quality Parmesan Cheese. It has so much more flavor than the stuff you buy in the canister. Don’t worry. You will thank me later.
- If you can not find purple potatoes, substitute Yukon Gold Potatoes or more red potatoes.
- Turn on the broiler the last 1-2 minutes of roasting but stay close by and peek because I have found broilers very unpredictable, especially in older ovens.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or in a skillet.
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