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!
Roasted Potatoes and Brussel Sprouts
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!
And honestly, these are two vegetables that are really, really forgiving in the kitchen. Even if you’ve never had any experience in roasting brussels sprouts, I promise that you’ll catch on to this easy Brussel sprouts and potatoes recipe very, very quickly.
While it may not be quite this time….these roasted vegetables at Thanksgiving are totally awesome as well! Everyone loves the flavor combination of the two and when you oven roast them together? Totally out of this world good!
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!
Heck, I may even try to grow my own sweet potatoes this year as well. Who knows?! The possibilities are endless!
If you love this fun Thanksgiving side dish, check out these delicious recipes as well:
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!
Can you use red potatoes in this recipe versus traditional baking potatoes?
Absolutely. In fact, some people actually prefer the taste and size of red potatoes more. If you have them, use them up! Just make certain that you lay them all out flat on the baking sheet pan to ensure that they are get evenly roasted.
What other side dishes would go with these roasted vegetables at Thanksgiving?
Anything really! Think corn, think salad…or even some nice cranberry sauce! These roasted potatoes and Brussel sprouts have such an amazing flavor that will go with so many other dishes! (or honestly, it can be the star of the show in its own, too!)
What can you do to make this dish taste a little bit more sweet?
I love your thinking! Adding just a little bit of honey to these vegetables when they’re cooking will give that sweetness that you’re craving. You can even add in some dried fruit at the end as well after you’ve pulled it from the oven. Dried cranberries and dried raisins are really, really good when added to this delicious dish!
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.
Don’t miss out on this Roasted Potatoes and Brussel Sprouts recipe!
Roasted Potatoes and Brussel Sprouts
Ingredients
- 4 c brussels chopped into 1/2-1/4 inch pieces
- 2 lb rainbow potatoes diced into 1/2 inch pieces
- 1 T olive oil
- 1/2 t garlic salt
- 1 t dried thyme
Instructions
- 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!
Nutrition
All though this website attempts to provide accurate nutritional information, the information should only be considered an estimate. Varying factors such as different product types, different brands, etc. can change nutritional information. It is your responsibility as a consumer to read all labels to make sure the ingredients fit your dietary needs as well as calculate your own nutritional information as a double check.
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?
Andrea Wyckoff says
This is such a beautiful dish! I absolutely love roasted brussels sprouts too!
Cindy says
Thank you Andrea!
Gladys Parker says
Brussel sprouts and potatoes are a great combination. I’d love these roasted on a cold NY evening.
Cindy says
Perfect combination!
Cindy Ingalls says
I think the only way I eat my veggies these days is in a salad or roasted. I just love the flavor roasting provides and I can’t get enough of roasted Brussel Sprouts.
Cindy says
Me too, I love brussels
Athena says
I love purple potatoes – they have such an earthy taste and texture. I can see that working very well with brussel sprouts
Cindy says
Me too!
Khushboo says
I love recipes that have lots of fresh veggies. I loved that you have added brussel spouts. Would love to try it soon.
Cindy says
Thanks, I hope that you enjoy!