Name: One-Pan Crispy Roasted Potatoes and Brussels Sprouts Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 lb Yukon Gold or red potatoes, cut into 1-inch chunks; 1 lb Brussels sprouts, trimmed and halved; 3 tbsp olive oil; 1 tsp kosher salt; ½ tsp black pepper; ½ tsp garlic powder (optional)

Roasted potatoes and Brussels sprouts are the side dish I reach for when I want something hearty, crisp, and dead simple to pull together. They come out of the oven with golden, crunchy edges and tender centers, and they go with just about anything.

The whole thing happens on one sheet pan in about 40 minutes, with maybe ten minutes of actual hands-on work. If you have ever ended up with soggy sprouts or pale potatoes, a couple of easy moves make all the difference.

Why This One Works

The combination of high heat and a piping hot sheet pan gives the vegetables a deep, almost seared, browning from the moment they hit the metal. They caramelize instead of steaming, so you get nutty, salty flavor and actual crunch.

I keep the potatoes in small chunks and the sprouts halved, so everything finishes at the same time without anything turning to mush. It is the kind of no-fuss side that feels right on a busy Tuesday and still holds its own on a holiday table.

Ingredients

1 lb Yukon Gold or red potatoes: waxy potatoes hold their shape and get creamy inside with crisp, blistered skins
1 lb Brussels sprouts: choose tight, bright green sprouts that feel heavy for their size
3 tbsp olive oil: plus a little more if the vegetables look dry after tossing
1 tsp kosher salt: Diamond Crystal or similar; use half the amount if you only have fine table salt
½ tsp black pepper: freshly ground gives the best bite
½ tsp garlic powder (optional): I use it when I want a savory, almost roasted-garlic note without fresh garlic burning

Variations and Substitutions

Swap the potatoes for sweet potatoes: they will roast softer and a little sweeter, with darker, caramelized edges
Add red onion wedges: toss in a handful of thick wedges for a jammy, mild onion flavor
Toss with a tablespoon of balsamic vinegar before roasting: it deepens the savory notes and adds tangy, sticky bits on the pan
Finish with grated Parmesan or lemon zest: shower over the hot vegetables right before serving for a salty or bright lift
Use bacon fat instead of half the olive oil: it adds a smoky richness that works incredibly well with the sprouts

If you are in the mood for another simple sheet pan side, try Roasted Broccoli and Carrots.

How to Make One-Pan Crispy Roasted Potatoes and Brussels Sprouts

Step 1: Toss the Vegetables with Oil and Seasoning

Set a large rimmed baking sheet on the middle rack and heat the oven to 425°F (220°C). While the pan gets hot, trim the 1 lb Brussels sprouts, halve any that are larger than a walnut, and cut the 1 lb potatoes into 1-inch chunks. In a big bowl, toss everything with the 3 tbsp olive oil, 1 tsp kosher salt, the pepper, and the garlic powder if you are using it.

The potatoes should look shiny all over. If the oil seems to disappear into the starch, drizzle in a teaspoon more and toss again. Getting the pan hot before the vegetables hit it is the single most important step for a crisp start.

Step 2: Spread the Vegetables on the Hot Pan

Carefully pull the hot baking sheet from the oven using oven mitts. Pour the vegetables onto it and listen for that quick sizzle. Spread them into a single layer, leaving a little breathing room around each piece.

If the pan looks jammed, use two pans instead of piling everything up. Overcrowding traps steam, and steam is the enemy of crisp edges. A few loose sprout leaves will separate on the pan, and those will turn into crunchy little chips by the end.

Step 3: Roast and Flip Halfway

Slide the pan back into the oven and roast for 20 minutes. Pull it out and use a metal spatula to flip and turn the pieces. The undersides should already be golden with some deeper brown spots. Return to the oven for another 15 to 20 minutes, until the potatoes are fork-tender and the sprouts are deeply caramelized.

The stray leaves will be dark and shatteringly crisp, and the potato skins will be blistered and browned. You want that mix of soft centers and crunchy outsides, so do not be shy about letting them go until they look almost too dark in a few spots.

Step 4: Finish with Lemon and Serve

Pull the pan from the oven and squeeze half a fresh lemon over the vegetables. A little grated lemon zest or a handful of chopped parsley works if you want something green on top. Give everything a gentle toss right on the hot pan, then transfer to a serving dish.

Serve while they are still hot and the edges are at their crispiest. They lose some crunch as they sit, so I aim to get them to the table right away.

A Few Notes Before You Roast

Cut similar sizes: keep the potato chunks within a half inch of each other and the sprouts halved roughly the same size so they cook evenly.
Don’t skip the hot pan: that initial sizzle sets the crust. If you add vegetables to a cold sheet, they will start releasing moisture before they brown.
Flip just once: turning them only once during roasting gives the surfaces longer contact with the hot metal and deepens the color.
Finish with acid: a squeeze of lemon or a splash of red wine vinegar right at the end cuts through the richness and wakes up the flavor.
Quarter big sprouts: if your Brussels sprouts are enormous, cut them into quarters instead of halves so they cook through without the outsides burning.

Double it for a crowd:

Servings	Potatoes	Brussels sprouts	Olive oil
4 (as written)	1 lb	1 lb	3 tbsp
8	2 lb	2 lb	6 tbsp
12	3 lb	3 lb	½ cup

Keeping Leftovers Crisp

Refrigerate: store leftovers in an airtight container for up to 4 days. The vegetables will soften in the fridge, so you will want to recrisp them.
Reheating: spread them on a baking sheet and warm in a 400°F oven for 5 to 7 minutes, until hot and sizzling again. A toaster oven also works well. Avoid the microwave, which turns everything chewy.
Serve cold: they are actually pretty good chopped into a grain bowl with feta and a vinaigrette, so do not toss leftovers just because they are not hot and crunchy.

What Goes Well with Roasted Potatoes and Brussels Sprouts

This pan of vegetables is substantial enough to stand next to a simple roast chicken, where the drippings mingle with the crispy bits on your plate. A pan-seared salmon fillet works beautifully too, the rich fish playing against the earthy, caramelized sprouts. For a steak night, pile them beside a ribeye and spoon any extra pan juices over the top. If you keep it meatless, serve them over a swoosh of lemony yogurt or with a fried egg on top.

Frequently Asked Questions

Can I use frozen Brussels sprouts?

No, frozen sprouts carry too much water and will steam rather than roast. Stick with fresh sprouts for this recipe.

How do I keep the sprouts from burning?

Tuck as many sprout halves as you can cut-side down on the pan. The flat surface sears while the rounded top steams slightly inside, giving you deep color without blackening the whole outside.

Can I prep this ahead of time?

You can trim and cut the vegetables up to a few hours in advance. Toss them with the oil and seasonings, then leave them at room temperature. Roast right before serving so they stay crisp.

Why are my potatoes not getting crispy?

The most common reasons are a cold pan, not enough oil, or crowding the sheet. Start with a hot pan, use enough oil to coat every piece, and give them space.

What other vegetables can I add?

Carrots or parsnips cut into similar sizes work well. Just know that root vegetables may need a few extra minutes, so you might pull the sprouts early if they are getting too dark.