Roasted Potatoes and Brussels Sprouts

4.9 from 14 reviews

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.


  • 1 lb Brussels Sprouts trimmed and halved
  • 3/4 lb small red potatoes quartered
  • 3/4 lb small purple potatoes quartered
  • 34 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


  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 bowl and toss to coat. Add the Parmesan cheese, onion powder, garlic powder, kosher salt, and pepper to the bowl and toss again.
  3. 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.


  • 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.

Keywords: how to roast brussels sprouts and potatoes, oven roasted potatoes and brussels sprouts, brussels sprouts and roasted potatoes

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