Crispy Roasted Potatoes and Brussels Sprouts: A Simple & Delicious Side Dish
Roasting vegetables is one of the easiest and most rewarding ways to bring out their natural sweetness and create a satisfyingly crispy texture. This recipe for roasted potatoes and Brussels sprouts is a classic for a reason – it’s incredibly simple to prepare, uses readily available ingredients, and delivers consistently delicious results. Whether you’re looking for a healthy weeknight side dish or a crowd-pleasing addition to your holiday table, this recipe is sure to become a favorite.
## Why This Recipe Works
* **High-Heat Roasting:** Roasting at a high temperature (400-425°F) is key to achieving that coveted crispy exterior and fluffy interior. The high heat helps to caramelize the vegetables, enhancing their natural sweetness.
* **Proper Preparation:** Ensuring both the potatoes and Brussels sprouts are properly prepped is crucial. Cutting the potatoes into uniform sizes ensures even cooking. Trimming and halving (or quartering, depending on size) the Brussels sprouts allows them to brown beautifully.
* **Generous Seasoning:** Don’t be shy with the seasoning! A generous coating of olive oil, salt, pepper, and your favorite herbs will transform these humble vegetables into a flavor explosion.
* **Single Layer Placement:** Avoid overcrowding the baking sheet. Spreading the vegetables in a single layer ensures that they roast instead of steam, leading to optimal crispiness.
## Ingredients You’ll Need
* **Potatoes:** 2 pounds, Yukon Gold or red potatoes are recommended for their creamy texture and ability to crisp up nicely. Russet potatoes can also be used, but they may be a bit drier.
* **Brussels Sprouts:** 1 pound, fresh Brussels sprouts, trimmed and halved (or quartered if large).
* **Olive Oil:** ¼ cup, extra virgin olive oil is preferred for its flavor and health benefits.
* **Salt:** 1 teaspoon, or to taste. Kosher salt is recommended.
* **Black Pepper:** ½ teaspoon, freshly ground black pepper is preferred for its robust flavor.
* **Garlic Powder:** 1 teaspoon (optional, but adds a nice savory note).
* **Onion Powder:** 1 teaspoon (optional, complements the garlic powder).
* **Dried Herbs:** 1 teaspoon (optional). A mix of dried rosemary, thyme, and oregano works well.
* **Optional Garnishes:** Fresh parsley, lemon wedges, grated Parmesan cheese, balsamic glaze.
## Step-by-Step Instructions
Follow these detailed instructions for perfectly roasted potatoes and Brussels sprouts every time:
**Step 1: Preheat the Oven**
Preheat your oven to 400°F (200°C). Make sure your oven rack is positioned in the middle.
**Step 2: Prepare the Potatoes**
1. **Wash the Potatoes:** Thoroughly wash the potatoes under cold running water to remove any dirt or debris. You can leave the skin on or peel them, depending on your preference. Leaving the skin on adds texture and nutrients.
2. **Cut the Potatoes:** Cut the potatoes into uniform pieces, about 1-inch cubes. This ensures even cooking. If some potatoes are significantly larger than others, they will take longer to cook. Aim for consistency.
**Step 3: Prepare the Brussels Sprouts**
1. **Trim the Brussels Sprouts:** Trim the ends of the Brussels sprouts and remove any yellow or wilted outer leaves.
2. **Halve or Quarter the Brussels Sprouts:** Depending on the size of the Brussels sprouts, halve or quarter them. Smaller Brussels sprouts can be halved, while larger ones should be quartered to ensure they cook through properly.
**Step 4: Season the Vegetables**
1. **Combine Vegetables:** In a large bowl, combine the prepared potatoes and Brussels sprouts.
2. **Add Olive Oil:** Drizzle the olive oil over the vegetables.
3. **Season Generously:** Sprinkle the salt, pepper, garlic powder (if using), onion powder (if using), and dried herbs (if using) over the vegetables.
4. **Toss to Coat:** Toss the vegetables thoroughly to ensure they are evenly coated with olive oil and seasoning. Use your hands or a large spoon to mix everything well.
**Step 5: Roast the Vegetables**
1. **Arrange on Baking Sheet:** Spread the vegetables in a single layer on a large baking sheet. It’s important to avoid overcrowding the pan, as this will cause the vegetables to steam instead of roast. If necessary, use two baking sheets.
2. **Roast:** Place the baking sheet in the preheated oven and roast for 30-40 minutes, or until the potatoes are tender and golden brown and the Brussels sprouts are slightly charred and crispy. Flip the vegetables halfway through the cooking time to ensure even browning.
**Step 6: Check for Doneness**
1. **Potato Tenderness:** To check if the potatoes are done, pierce them with a fork. They should be easily pierced and feel tender.
2. **Brussels Sprouts Crispness:** The Brussels sprouts should be slightly charred and crispy around the edges. If they are still firm, continue roasting for a few more minutes.
**Step 7: Garnish and Serve**
1. **Optional Garnishes:** Remove the baking sheet from the oven and garnish the roasted potatoes and Brussels sprouts with fresh parsley, lemon wedges, grated Parmesan cheese, or a drizzle of balsamic glaze, if desired.
2. **Serve Immediately:** Serve the roasted potatoes and Brussels sprouts immediately. They are best enjoyed while they are still hot and crispy.
## Tips for the Best Roasted Potatoes and Brussels Sprouts
* **Choose the Right Potatoes:** Yukon Gold or red potatoes are the best choices for roasting. They have a creamy texture and hold their shape well during cooking. Russet potatoes can also be used, but they may be a bit drier. Avoid using waxy potatoes, as they will not crisp up as well.
* **Don’t Overcrowd the Pan:** This is the most important tip for achieving crispy roasted vegetables. Overcrowding the pan will cause the vegetables to steam instead of roast. Make sure to spread the vegetables in a single layer on the baking sheet. If necessary, use two baking sheets.
* **Use High Heat:** Roasting at a high temperature (400-425°F) is essential for achieving crispy results. The high heat helps to caramelize the vegetables and create a beautiful golden-brown crust.
* **Don’t Be Afraid of Brown Spots:** Brown spots are a good thing! They indicate that the vegetables are caramelizing and developing their natural sweetness. Don’t be afraid to let them get a little bit charred.
* **Season Generously:** Don’t be shy with the seasoning. A generous coating of olive oil, salt, pepper, and your favorite herbs will transform these humble vegetables into a flavor explosion.
* **Preheat the Baking Sheet:** For extra-crispy results, preheat the baking sheet in the oven before adding the vegetables. This will help to create a sear on the bottom of the vegetables as soon as they hit the pan.
* **Soak the Potatoes (Optional):** Soaking the potatoes in cold water for 30 minutes before roasting can help to remove excess starch, resulting in crispier potatoes. Drain the potatoes thoroughly and pat them dry before roasting.
* **Add Acid at the End:** A squeeze of lemon juice or a drizzle of balsamic glaze can add a bright and tangy flavor to the roasted vegetables. Add these at the end of the cooking time, just before serving.
* **Experiment with Different Seasonings:** Get creative with your seasonings! Try adding different herbs, spices, or even a pinch of red pepper flakes for a little bit of heat. Some other great seasoning options include smoked paprika, garlic powder, onion powder, dried rosemary, dried thyme, and dried oregano.
* **Store Leftovers Properly:** Store leftover roasted potatoes and Brussels sprouts in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven or in a skillet to restore their crispness.
## Variations and Add-ins
This recipe is a great base for experimentation. Here are a few ideas for variations and add-ins:
* **Add Bacon or Pancetta:** For a smoky and savory flavor, add chopped bacon or pancetta to the baking sheet during the last 15 minutes of roasting. The rendered fat will add richness and flavor to the vegetables.
* **Add Sausage:** Toss sliced sausage (such as Italian sausage or chorizo) with the vegetables before roasting for a heartier dish.
* **Add Other Vegetables:** This recipe works well with other root vegetables, such as carrots, parsnips, and sweet potatoes. Simply add them to the baking sheet along with the potatoes and Brussels sprouts.
* **Add Nuts:** Toasted nuts, such as pecans, walnuts, or almonds, can add a crunchy texture and nutty flavor to the roasted vegetables. Add them during the last 5-10 minutes of roasting to prevent them from burning.
* **Add Cheese:** Sprinkle grated Parmesan cheese, Pecorino Romano cheese, or crumbled feta cheese over the roasted vegetables during the last few minutes of cooking. The cheese will melt and create a delicious, savory crust.
* **Add a Sauce:** Drizzle the roasted vegetables with a sauce, such as a balsamic glaze, a creamy garlic sauce, or a spicy sriracha mayo, before serving.
* **Maple Syrup Glaze:** For a sweeter option, toss the roasted vegetables with a tablespoon or two of maple syrup during the last few minutes of roasting. This will create a delicious caramelized glaze.
## Serving Suggestions
Roasted potatoes and Brussels sprouts are a versatile side dish that pairs well with a variety of main courses. Here are a few serving suggestions:
* **Roasted Chicken:** Serve alongside a roasted chicken for a classic and comforting meal.
* **Pork Tenderloin:** Roasted potatoes and Brussels sprouts are a delicious accompaniment to pork tenderloin.
* **Steak:** Serve with a grilled or pan-seared steak for a satisfying and flavorful meal.
* **Salmon:** Roasted vegetables are a healthy and delicious side dish for salmon.
* **Vegetarian Main Course:** Serve alongside a vegetarian main course, such as lentil loaf or a vegetable tart.
* **Holiday Dinner:** Roasted potatoes and Brussels sprouts are a welcome addition to any holiday dinner table.
## Nutritional Information (Approximate)
* **Serving Size:** 1 cup
* **Calories:** Approximately 200-250
* **Fat:** 10-15g
* **Saturated Fat:** 1-2g
* **Cholesterol:** 0mg
* **Sodium:** 200-300mg (depending on salt added)
* **Carbohydrates:** 25-35g
* **Fiber:** 4-6g
* **Sugar:** 3-5g
* **Protein:** 3-5g
*Note: Nutritional information is approximate and may vary depending on specific ingredients and serving sizes.*
## Equipment
* Large Bowl
* Cutting Board
* Chef’s Knife
* Vegetable Peeler (optional)
* Measuring Spoons and Cups
* Large Baking Sheet
* Spatula or Tongs
## Recipe Card
**Crispy Roasted Potatoes and Brussels Sprouts**
A simple and delicious side dish that’s perfect for any occasion.
**Prep Time:** 15 minutes
**Cook Time:** 30-40 minutes
**Total Time:** 45-55 minutes
**Servings:** 6-8
**Ingredients:**
* 2 pounds Yukon Gold or red potatoes, cut into 1-inch cubes
* 1 pound fresh Brussels sprouts, trimmed and halved (or quartered if large)
* ¼ cup extra virgin olive oil
* 1 teaspoon salt, or to taste
* ½ teaspoon freshly ground black pepper
* 1 teaspoon garlic powder (optional)
* 1 teaspoon onion powder (optional)
* 1 teaspoon dried herbs (rosemary, thyme, oregano) (optional)
* Optional garnishes: Fresh parsley, lemon wedges, grated Parmesan cheese, balsamic glaze
**Instructions:**
1. Preheat oven to 400°F (200°C).
2. Wash and cut the potatoes into uniform 1-inch cubes.
3. Trim and halve (or quarter) the Brussels sprouts.
4. In a large bowl, combine the potatoes and Brussels sprouts.
5. Drizzle with olive oil and season with salt, pepper, garlic powder, onion powder, and dried herbs (if using).
6. Toss to coat evenly.
7. Spread in a single layer on a large baking sheet (or use two baking sheets if needed).
8. Roast for 30-40 minutes, flipping halfway through, until the potatoes are tender and golden brown and the Brussels sprouts are slightly charred and crispy.
9. Garnish with fresh parsley, lemon wedges, grated Parmesan cheese, or balsamic glaze, if desired.
10. Serve immediately and enjoy!
## Conclusion
This recipe for crispy roasted potatoes and Brussels sprouts is a winner for its simplicity, versatility, and deliciousness. With just a few simple ingredients and a little bit of attention to detail, you can create a side dish that’s sure to impress. Whether you’re cooking for a weeknight dinner or a holiday feast, this recipe is a guaranteed crowd-pleaser. So, fire up your oven and get ready to enjoy some perfectly roasted vegetables!