Crispy Roasted Brussels Sprouts and Potatoes recipe 

Crispy Roasted Brussels Sprouts and Potatoes recipe 

Crispy Roasted Brussels Sprouts and Potatoes is a delicious and savory side dish that combines the earthy flavors of Brussels sprouts and the comforting texture of roasted potatoes. The Brussels sprouts are halved and tossed with olive oil, garlic, salt, pepper, and a touch of balsamic vinegar, then roasted until golden brown and crispy on the edges. The potatoes are diced into cubes, seasoned with herbs like rosemary or thyme, and roasted to a perfect crispy finish. Together, they create a flavorful and satisfying combination, making it the perfect side for any meal or holiday gathering.

Prep Time: 10 minutes 

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 4

Ingredients:

1 lb Brussels sprouts, halved

1 lb baby potatoes, halved

3 tbsp olive oil

1 tsp garlic powder

1 tsp smoked paprika

1/2 tsp chili flakes (optional)

Salt and black pepper to taste

2 tbsp grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the vegetables  

Preheat your oven to 400°F (200°C). In a large bowl, toss the halved Brussels sprouts and potatoes with olive oil, garlic powder, smoked paprika, chili flakes, salt, and pepper.

2. Roast the vegetables  

Spread the seasoned vegetables evenly on a baking sheet lined with parchment paper. Roast for 30-35 minutes, flipping them halfway, until golden brown and crispy.

3. Add the parmesan  

Sprinkle the roasted vegetables with grated Parmesan cheese and return to the oven for an additional 5 minutes to melt the cheese.

4. Garnish and serve  

Transfer the crispy Brussels sprouts and potatoes to a serving dish. Garnish with freshly chopped parsley and serve warm.