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Roasted Potatoes And Brussel Sprouts

One-Pan Crispy Roasted Potatoes and Brussels Sprouts Recipe

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 218
Ingredients Method Notes

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)

Method
 

  1. Set a large rimmed baking sheet on the middle rack and heat oven to 425°F. Toss potatoes and Brussels sprouts with olive oil, salt, pepper, and garlic powder in a large bowl until well coated.
  2. Carefully pull the hot pan from the oven. Spread the vegetables in a single layer, cut-side down where possible. Use two pans if needed.
  3. Roast for 20 minutes, then flip with a spatula. Continue roasting 15 to 20 minutes more, until potatoes are tender and edges are deeply golden.
  4. Squeeze fresh lemon over the hot vegetables, toss gently, and serve right away.

Notes

Make sure the pan is hot before you add the vegetables. If you are using two pans, rotate them halfway through roasting. Leftovers keep for a few days and crisp up best in a hot oven.