Roasted Potatoes and Brussels Sprouts

This fabulous lightly seasoned Parmesan Roasted Potatoes and Brussels Sprouts combines red and purple potatoes with Brussels sprouts and Parmesan. The result is flavorful oven-roasted vegetables with a crisp Parmesan crunch.

This is the time of year for all kinds of wonderful roasted vegetables. Cooler weather brings in the best that Brussels Sprouts have to offer. Brussels Sprouts look like baby cabbages (and they kind of taste like them) not because they are baby cabbages but because they’re part of the same family. With cabbages, we eat the head that grows out of the ground, and with Brussels Sprouts, we eat the buds that grow along the length of the thick stalk. These little treasures can be quite tasty when prepared properly.  

Have you ever tried purple potatoes? “The rule of thumb with fruits and veggies is that the deeper and richer the color, the more nutritious the content tends to be.” You can read all about purple potatoes at Daily Health Post Surprising Health Benefits of Purple Potatoes.

How do you make Parmesan Roasted Potatoes and Brussels Sprouts?

Start by spraying a baking sheet with non-stick spray or olive oil and set aside. Next, combine the Brussels Sprouts, red potatoes, purple potatoes, and olive oil in a large Ziploc bag and toss to coat. Add the Parmesan cheese, onion powder, garlic powder, salt, and pepper to a large bowl and toss to coat. Finally, spread in an even layer on the baking sheet and bake for about 20 minutes or until tender. Flip the vegetables a little more than halfway through the baking process. Turn on the broiler for the last one to two minutes of cooking to brown the Brussels Sprouts and potatoes lightly. This recipe is best served promptly.

Recipe Tips

• Spray your baking sheet well with nonstick cooking spray or coat it with olive oil.
• Use freshly shredded good, quality Parmesan Cheese. It has so much more flavor than the stuff you buy in the canister. Don’t worry. You will thank me later.
• If you can not find purple potatoes, substitute Yukon Gold Potatoes or more red potatoes.
• Turn on the broiler the last 1-2 minutes of roasting but stay close by and peek because I have found broilers very unpredictable, especially in older ovens.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or in a skillet.

The leftovers are great reheated in a skillet, and my hubby loves them with eggs over easy. I have also added the leftovers to browned Kielbasa sausage and onions! Oh my! I have managed to make myself hungry yet again.

More veggies to try

Roasted Potatoes and Brussels Sprouts

These Roasted Potatoes and Brussels Sprouts are the perfect side dish recipe made with fresh brussels sprouts, red and purple potatoes, and fresh Parmesan cheese.

4.93 from 14 votes

Print Pin Rate

Course: vegetable

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Servings: 6 servings

Calories: 279kcal

Author: Beth Pierce

Ingredients

• 1 lb Brussels Sprouts trimmed and halved
• 3/4 lb small red potatoes quartered
• 3/4 lb small purple potatoes quartered
• 3-4 tablespoons olive oil
• 1 1/2 cups freshly shredded Parmesan
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

Instructions

• Preheat oven to 400 degrees. Grease a baking sheet with non-stick spray or olive oil and set aside.
• Combine Brussels Sprouts, red potatoes, purple potatoes, and olive oil in a large bowl and toss to coat. Add the Parmesan cheese, onion powder, garlic powder, kosher salt, and pepper to the bowl and toss again.
• Spread in an even layer on the baking sheet and bake for 20 minutes, flipping after 12-13 minutes.  Turn on the broiler for the last 1-2 minutes of cooking to lightly brown the Brussels Sprouts and potatoes. Serve immediately.

Notes

• Spray your baking sheet well with nonstick cooking spray or coat it with olive oil.
• Use freshly shredded good, quality Parmesan Cheese.  It has so much more flavor than the stuff you buy in the canister.  Don't worry. You will thank me later.
• If you can not find purple potatoes, substitute Yukon Gold Potatoes or more red potatoes.
• Turn on the broiler the last 1-2 minutes of roasting but stay close by and peek because I have found broilers very unpredictable, especially in older ovens.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or in a skillet.

Nutrition

Calories: 279kcal | Carbohydrates: 27g | Protein: 14g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 17mg | Sodium: 627mg | Potassium: 824mg | Fiber: 5g | Sugar: 3g | Vitamin A: 771IU | Vitamin C: 80mg | Calcium: 342mg | Iron: 2mg

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