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
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
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Tammy
Love an easy roasted side. Brussels sprouts are my favorite and I love the comb with potatoes. Looks delish!
Lisa
This is a simple but delicious side dish. Everyone in our family loved it. I will make it again!
Melissa Dixon
This sounds really good. I bet my entire family would love it, I will have to try to make this one soon.
Karen
This is the best combination ever!!! I love Brussels sprouts and they’re very healthy! Thank you for the recipe.
Beth Pierce
The pleasure is all mine, Karen!
Yeah Lifestyle
I tried this recipe out as I love Brussel sprouts and we also love roast potatoes. Wow, it is so tasty and I will be using this recipe often.
Samantha Donnelly
These are delicious and so easy. Thanks for the great recipe. I will make them again.
MELANIE E
I do like the sound of this combination. I would love to try it as I do like sprouts. The cheese is a great addition.
Ashley
I made a single serving of this last night for dinner and O.M.G. it was amazing (I might even make it again tonight) The potatoes weren’t tender enough after 20 minutes, so I did have to cook for additional 10. I loved the flavor and crispness of the potatoes! 5 stars!
Beth Pierce
Thanks so much Ashley! So glad that you liked them!
Julie Roberts
I par boil my sprouts first after trimming, then half them and a toss with the potatoes and seasoning. Par boiling seems to take away the bitterness and makes them tender.
Amanda Wren-Grimwood
Love brussels roasted in the oven and such a great idea to save time and mess too.
Bintu | Recipes From A Pantry .
This sounds like the most wonderful side dish – so crunchy, flavourful and delicious.
Dannii
Roasting brussel sprouts is the best way to eat them. Even better with parmesan. YUM!
Jeannette
Mixing everything up in a ziplock bag is a game changer! One less bowl to wash up and a great way to feed the family. Love the parmesan added!
Amy
Yum! What a great recipe and I love the idea of putting everything in a zipper bag to mix everything up evenly. You’re right that it’s much better then tossing it in a bowl. Making this for dinner tonight.Yum!
Clare
I had to cook them an additional 10 minutes in order for the potatoes to be cooked through (I had quartered them). Watch broiling as the leaves of the Brussels sprouts can burn quickly.
Beth Pierce
Thanks for the heads up Clare! Good tips!!
Ashley Stokes
Can you use russet potatoes? That’s all I have on hand…
Beth Pierce
Yes you can