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.
Course vegetable
Cuisine American
Keyword brussels sprouts and roasted potatoes, how to roast brussels sprouts and potatoes, oven roasted potatoes and brussels sprouts
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Servings 6servings
Calories 279kcal
Author Beth Pierce
Ingredients
1lbBrussels Sprouts trimmed and halved
3/4lbsmall red potatoes quartered
3/4lbsmall purple potatoes quartered
3-4tablespoonsolive oil
1 1/2cupsfreshly shredded Parmesan
1teaspoononion powder
1teaspoongarlic powder
1/2teaspoonsalt
1/4teaspoonfresh 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.