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roasted brussels sprouts and potatoes close up on a baking sheet.
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4.75 from 4 votes

Roasted Potatoes and Brussels Sprouts

Roasted potatoes and Brussels sprouts, this is an oven-roasted vegetable recipe you will keep making, again and again, the perfect winter side dish.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dishes
Cuisine: American, German
Diet: Vegan
Servings: 4 -6 servings
Calories: 223kcal
Author: Adina

Ingredients

  • 1.7 lb Brussels sprouts 750 g
  • 1.7 lb potatoes 750 g
  • 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 (Note)

Instructions

  • Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Lightly oil a large baking tray with olive oil.
  • Prepare vegetables: Clean the Brussels sprouts by removing their outer leaves. Trim off the stem and halve the Next, peel the potatoes, halve them and cut the halves across into smaller wedges.
  • Season: Place all the vegetables on 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.

Notes

Read the blog post for more ideas about seasoning the roasted Brussels sprouts and potatoes.

Nutrition

Serving: 1/6 of the recipe | Calories: 223kcal | Carbohydrates: 36g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 392mg | Fiber: 6g | Sugar: 4g