Roasted Potatoes Brussels Sprouts Recipes

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ROASTED POTATOES & BRUSSELS SPROUTS



Roasted Potatoes & Brussels Sprouts image

Roasted potatoes and Brussels sprouts make a great quick and easy side dish for dinner, or you can twist it into a breakfast hash served with an egg on top. Either way, with its super-easy prep, you'll come back to these roasted potatoes and Brussels sprouts again and again.

Provided by Jasmine Smith

Categories     Healthy Roasted Potato Recipes

Time 30m

Number Of Ingredients 8

1 pound Brussels sprouts, trimmed and halved
12 ounces baby Yukon Gold potatoes, quartered
3 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon chili powder
¾ teaspoon garlic powder
½ teaspoon ground pepper
¼ cup chopped fresh flat-leaf parsley

Steps:

  • Preheat oven to 450°F. Toss Brussels sprouts, potatoes, oil, salt, chili powder, garlic powder and pepper together on a large rimmed baking sheet; spread in a single layer. Roast until the vegetables are tender and evenly browned, 20 to 25 minutes, stirring halfway through. Stir in parsley before serving.

Nutrition Facts : Calories 106 calories, Carbohydrate 13 g, Fat 5 g, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, Sodium 318 mg, Sugar 2 g

ROASTED POTATOES AND BRUSSELS SPROUTS



Roasted Potatoes and Brussels Sprouts image

Five ingredients is all you need for these simple oven roasted potatoes and brussels sprouts flavored with lemon pepper and seasoned salt. This pairs nicely with chicken, pork, or beef.

Provided by Soup Loving Nicole

Categories     Roasted Potatoes

Time 40m

Yield 6

Number Of Ingredients 5

1 ½ pounds small red potatoes, quartered
1 pound Brussels sprouts, trimmed and halved lengthwise
2 teaspoons lemon-pepper seasoning
1 teaspoon seasoned salt
2 tablespoons olive oil

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil.
  • Combine potatoes and Brussels sprouts in a large bowl. Sprinkle lemon pepper and seasoned salt over the top and toss to coat. Drizzle olive oil over the top and toss until evenly combined. Spread out onto the prepared baking sheet in a single layer.
  • Cook in the preheated oven for 15 minutes. Using a spatula, flip vegetables over and continue cooking until desired browning is achieved, about 15 more minutes.

Nutrition Facts : Calories 78.9 calories, Carbohydrate 8.2 g, Fat 4.8 g, Fiber 3.1 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 326.3 mg

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