Roasted Potatoes and Brussels Sprouts
With the right timing, you can make crispy, creamy potatoes and tender, caramelized Brussels sprouts all on one pan.
Servings: 4 people
Ingredients
- 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
- 1/2 cup grated Parmesan cheese plus more for serving (optional)
Instructions
- Preheat oven to 400 °F (204 °C).
- 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.
Nutrition
Calories: 316kcal | Carbohydrates: 32g | Protein: 10g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 11mg | Sodium: 254mg | Potassium: 952mg | Fiber: 7g | Sugar: 4g | Vitamin A: 966IU | Vitamin C: 121mg | Calcium: 175mg | Iron: 3mg
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