No matter the time of year a plate full of roasted vegetables brings comfort to my belly. These roasted potatoes and brussel sprouts are full of flavor!
You know, I think I might have an addiction to roasting vegetables. It is an easy way to cook them and they just taste great. For spring, we wanted to use some beautiful brussel sprouts and rainbow potatoes. Just look at those beautiful colors!
Someday I’d like to be able to say that I grew those ingredients in my garden! I have not had good luck with growing potatoes. Our soil isn’t the best. This year I want to try growing potatoes in a potato sack. That way I can use the dirt I want. It is a creative idea, I hope it works!
Make sure that your potatoes and brussels are not on top of each other in your roasting sheet. They should be in a single layer. As you can see this roasting sheet has gotten a lot of use. Now I just enjoy how the darker color contrasts with the beautiful color of the food!
Looking for more gluten-free recipes? You can check out our recipe index for more easy, yet mouthwatering recipes! You might also love our Sweet Corn Pudding, Roasted Carrots and Brussels and our Wild Rice Casserole.
Toss all ingredients together and place on a slightly oiled roasting sheet.
Roast for 25 minutes at 375 degrees F or until potatoes are done to your liking!
Serve and ENJOY!
Did you make this recipe?Be sure to snap a picture and post it to Instagram with the hashtag #VegetarianMamma! I love seeing our recipes being recreated!
Let’s TALK! Leave me a comment telling me what vegetables you like to roast! Is there a certain herb or spice you put on your vegetables when roasting?
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