Crispy roasted Brussels sprouts and tender potatoes, this is an oven roasted vegetables recipe you will keep making and making.
What can be better than roast potatoes? Hardly anything, if you ask me. We love them, I make them often, we have them as a side dish or we have them as they are with just a little dip on the side.
But add some Brussels sprouts to the potatoes, bake everything together and there you have it: a whole new dish, so good and satisfying (not to mention healthy), a perfect side dish for any holiday meal.
And on top of that this recipe for roasted Brussels sprouts with potatoes is vegan, unlike most recipes out there using bacon. I absolutely love bacon, but this oven roasted vegetables recipe is perfect just the way it is, really no need for bacon.
And that makes it suitable for the vegetarian/vegan members of your family or friends or a perfect side dish for any kind of roast, any kind of meat meal where you don’t feel the need of adding even more meat in the side dishes as well.
How to roast Brussels sprouts and potatoes
This recipe for roasted Brussels sprouts and potatoes is a very easy, basic recipe. Once you have cleaned and cut the vegetables, there is really not much else to do.
Peel the potatoes. If you have really nice organic potatoes you can leave the peel on, otherwise I recommend removing the skin, potatoes are some of the most sprayed vegetables out there. So, unless I buy the potatoes from my neighbor or I see an organic label on the sack, I always peel them.
Cut the potatoes into cubes or small wedges. To obtain wedges, you would normally halve the potatoes and cut the wedges lengthwise. To obtain these smaller potato wedges,halve the potatoes but cut the wedges across the potato halves.
Clean the Brussels sprouts as well. Use a small knife to remove the outer leaves and trim off the ends. Halve the sprouts.
Lightly grease a baking tray with olive oil. Give the vegetables onto the baking tray. Add the oil, spices and herbs and rub the Brussels sprouts and the potatoes well with your hands until they are all nicely coated.
Bake in the preheated oven for about 30 minutes or until the potatoes are tender.
Seasoning for roasted Brussels sprouts and potatoes
Olive oil, salt, pepper, sweet paprika and rosemary are my standard roast potato seasoning. I use it most ofthe times when roasting potatoes, so often that my son already knows himself what spices to reach for when he’s helping me cooking.
But there are many other spices you can use when making oven roasted vegetables of any kind. Try an Italian or French herb mixture instead of the rosemary, add some cayenne pepper or chili flakes for a bit of heat (I especially love chili when adding the Brussels sprouts to the roasted potatoes).
You can even go Indian and spice the vegetables with your favorite curry powder or with a mixture of ground cumin, ground coriander and turmeric. Garam masala is always great.
Recently I used this amazing Baharat spice mixture to flavor oven roasted vegetables and a nice Moroccan flavor can be achieved by using some Ras-el-Hanout.
Really, when it comes to seasoning oven roasted Brussels sprouts, potatoes or any kind of vegetables the sky is the limit. Experiment and find your favorite combination.
How to serve roasted potatoes and Brussels sprouts
This dish is intended to be a side dish, but don’t let that idea stop you if you feel like having roasted Brussels sprouts and potatoes for dinner. Without any meat at all. They are so good, you will not miss the meat. Make a yogurt, garlic sauce or chili dip (or any kind of dip you fancy) and enjoy.
Otherwise, we served these roasted Brussels sprouts and potatoes with a huge roasted turkey leg recently (recipe coming soon). We also had them with roast beef and I am sure that you can pair these oven roasted vegetables with any kind of roast you like, even a vegan nut roast if you are cooking for vegetarians/vegans.
- 750 g/ 1.7 lbs Brussels sprouts
- 750 g/ 1.7 lbs potatoes
- 3 tablespoons olive oil
- ½ teaspoon ground sweet paprika
- ¼ teaspoon cayenne pepper, more or less to taste (can also be omitted)
- 1 teaspoon dried rosemary
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper (See note)
Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Lightly oil a large baking tray with olive oil.
Clean the Brussels sprouts by removing their outer leaves. Trim off the stem and halve the sprouts.
Peel the potatoes, halve them and cut the halves across into smaller wedges.
Give all the vegetables to the baking tray. Pour the olive oil all over the sprouts and potatoes and sprinkle evenly with the herbs and spices. Rub well with your hands until all the vegetables are coated.
Bake for about 30 minutes or until the potatoes are golden and tender and the Brussels sprouts roasted and lightly charred.
Serve immediately as suggested above.
Note: Read the blog post for more ideas about seasoning the roasted Brussels sprouts and potatoes.