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Roasted Potatoes and Brussels Sprouts are a mouthwatering two side dishes in one that are weeknight easy, but elegant enough for holiday meals. For just 10 minutes of active time, you'll be rewarded with crispy potatoes and tender, caramelized Brussels sprouts roasted on a single sheet pan at the same temperature. But timing is key!
Potatoes need more time to roast than Brussels sprouts. You can resolve this easily by roasting both vegetables at the same temperature, on one rimmed baking sheet for different lengths of time.
Ingredients You Need to Make Roasted Potatoes and Brussels Sprouts
- Potatoes: ideally Yukon Gold potatoes
- Olive Oil: good quality extra-virgin olive oil
- Brussels Sprouts: look for firm, bright green Brussels sprouts with tightly packed leaves
- Garlic: fresh cloves of garlic
- Parmesan Cheese: or other grated hard cheese like Pecorino Romano
- Kosher salt and Freshly Ground Black Pepper
For even cooking, take care to dice potatoes to a similar size. The same goes for the Brussels sprouts, quarter any that are very large. Also be sure not to overcrowd the baking sheet; give all of the vegetables some space for optimal browning.
You don't need to soak Brussels sprouts before roasting.
Trim the bottoms, remove the outer leaves (cut in half from top to bottom if desired) and carefully wash Brussels sprouts before cooking.
Yukon Gold potatoes are semi-waxy potatoes that hold their shape when roasting, have enough starch to get crispy outside, with enough moisture to stay creamy within.
Some starchy potatoes (like Russet potatoes) get crispier when they're parboiled before roasting. But semi-waxy potatoes like Yukon Gold do not need to be boiled first.
- One perk of this recipe is having each vegetable cooked exactly as you like. If you want crispier potatoes, bake them longer before adding the Brussels sprouts (increasing the total cooking time). Make the same kind of timing adjustment to get the Brussels sprouts just right for your tastes. I've suggested baking times, but feel free to adjust them any way you like.
- Instead of cheese, add a hearty splash of balsamic vinegar and generous drizzle of olive oil to finish the dish.
- Sprinkle on minced fresh herbs like rosemary or thyme before serving for added flavor depth.
More Great Vegetable Side Dish Recipes
- Roasted Potatoes and Broccoli
- Yukon Gold Mashed Potatoes
- Roasted Broccoli and Cauliflower
- Roasted Green Beans and Potatoes
- Skillet Potatoes (Crispy outside, creamy inside!)
- How to Cook Delicata Squash (and 12+ Great Recipes)
How to Make Roasted Potatoes and Brussels Sprouts
In a large bowl, toss potatoes with olive oil, salt and pepper. Spread in an even layer on half of a parchment lined baking sheet and bake 25 minutes (stirring once) in an oven preheated to 400°F.
Toss Brussels sprouts in a large bowl with garlic, olive oil, salt and pepper until coated. Spread on other half of baking sheet once potatoes have roasted for 25 minutes. Bake 15 minutes then sprinkle Parmesan cheese evenly over both vegetables and bake 10 to 15 minutes more. Serve hot, sprinkled with more cheese if desired.
Roasted Potatoes and Brussels Sprouts
- 1 pound Yukon Gold potatoes cut into 1-inch pieces
- 4 tablespoons olive oil divided
- Kosher salt and freshly ground black pepper to taste
- 1 pound Brussels sprouts trimmed and halved
- 2 cloves garlic minced
- ½ cup grated Parmesan cheese plus more for serving (optional)
- Preheat oven to 400°F.
- Line a rimmed baking sheet with parchment paper.
- Place potatoes in a large bowl and drizzle with 2 tablespoons of the olive oil and season to taste with salt and pepper; toss to coat. Spread in an even layer over half of the prepared baking sheet. Bake 20 minutes, stirring once halfway through.
- Meanwhile, in a large bowl toss together Brussels sprouts, minced garlic, remaining 2 tablespoons of olive oil; season with salt and pepper and toss well to coat.
- When potatoes have roasted for 20 minutes, remove from oven and stir. Spread the Brussels sprouts mixture in an even layer on the other half of the baking sheet. Bake 15 minutes.
- Remove from oven; sprinkle Parmesan cheese evenly over all; bake 10 to 15 minutes more, or until potatoes and Brussels sprouts have crispy edges. Gently stir to combine vegetables and transfer to serving bowl; sprinkle with more parmesan cheese if desired. Serve hot.