Crispy Roast Potato and Brussels Sprouts

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Finished Bruss

It seems that we’ve all rediscovered Brussels sprouts these days. A vegetable that was often shunned when we were kids (okay, they were usually served boiled) turns out to be a favorite when roasted. This tasty roasting combo of Brussels sprouts and potatoes is a snap to make and we find that they go great along side any main course.

Brussels in colander copy

Brussel and Potato on pan betterWe spread the potato and Brussels sprout mixture  on a rimmed baking sheet.

Crispy Roast Potato and Brussels Sprouts Hash
4 servings

1 pound Brussels sprouts, trimmed and quartered (or halved if small)
1 pound small potatoes, scrubbed but not peeled, cut into 1/2-inch pieces
2 tablespoons extra virgin olive oil
1 tablespoon finely chopped Italian (flat-leaf) parsley
2 cloves garlic, minced
1 teaspoon chopped fresh thyme leaves, plus 3 or 4 sprigs
Sea salt
Freshly ground black pepper

Preheat the oven to 425°F.

In a large mixing bowl, combine the Brussels sprouts, potatoes, oil, parsley, garlic, the chopped thyme, 1 teaspoon of salt, and 1/4 teaspoon of pepper. Mix well until the Brussels sprouts and potatoes are evenly coated.

Arrange the Brussels sprouts and potatoes in a single layer on a large rimmed baking sheet, scatter the thyme sprigs on top, and roast for 25 minutes. Flip them with a spatula and roast for another 20 minutes—the potatoes should be golden and the Brussels sprouts slightly charred. Remove the thyme sprigs, season with additional salt and pepper and serve.

CLose up Brussels and Potatoes crop

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