This vibrant and savory side dish pairs crispy golden potatoes with caramelized Brussels sprouts and sweet roasted onions, all infused with the bold aroma of garlic and herbs. Garlic Brussels Sprouts Potatoes is a naturally vegan and gluten-free recipe that works just as well for a cozy weeknight dinner as it does on a festive holiday table.
Why You’ll Love This Recipe
This dish is simple yet packed with flavor. The roasted potatoes develop a crispy exterior while staying tender inside, and the Brussels sprouts take on a nutty richness when browned. A blend of smoked paprika, thyme, and garlic enhances the natural flavors, and the optional squeeze of lemon adds brightness. It’s a one-pan wonder that’s easy to prepare, nutritious, and crowd-pleasing for all diets.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 lb baby potatoes, chopped into bite-sized pieces
- 1 lb Brussels sprouts, trimmed and halved
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1 tablespoon lemon juice (optional, for serving)
- Fresh parsley, chopped (for garnish)
directions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the chopped potatoes, halved Brussels sprouts, sliced onion, and minced garlic.
- Drizzle the vegetables with olive oil and season with smoked paprika, thyme, salt, and pepper. Toss well to coat evenly.
- Spread the mixture on the prepared baking sheet in a single, even layer.
- Roast for 25–30 minutes, flipping once halfway through, until the potatoes are tender and the Brussels sprouts are golden and crispy on the edges.
- Remove from the oven and, if desired, drizzle with lemon juice. Garnish with fresh parsley before serving.
Servings and timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Calories per serving: 210 kcal
Variations
- Add protein: Toss in some cooked chickpeas before roasting for a more filling meal.
- Make it spicy: Add red pepper flakes or a pinch of cayenne for extra heat.
- Switch the herbs: Rosemary or oregano can be used instead of thyme for a different flavor profile.
- Use different onions: Red onions or shallots add a slightly sweeter touch.
- Include other vegetables: Add chopped carrots or parsnips for more variety and color.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 10–12 minutes until warmed through and slightly crisped. Avoid microwaving if possible, as it can soften the crispy texture. This dish is not ideal for freezing due to the change in texture after thawing.
FAQs
Can I make this dish ahead of time?
Yes, you can roast the vegetables in advance and reheat them in the oven before serving for best texture and flavor.
Do I need to boil the potatoes first?
No, parboiling is not necessary. Roasting them at a high temperature will result in tender centers and crispy exteriors.
How do I get the Brussels sprouts crispy?
Make sure they are dry before roasting, and place them cut-side down on the baking sheet for maximum browning.
Can I use frozen Brussels sprouts?
Fresh Brussels sprouts are recommended for the best texture, but if using frozen, thaw and pat them dry thoroughly before roasting.
Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free.
Can I cook this on the stovetop?
Roasting provides the best caramelization, but you can sauté the ingredients in a large skillet over medium heat until golden and cooked through.
What type of potatoes should I use?
Baby potatoes or fingerling potatoes work best, but you can also use Yukon Gold or red potatoes cut into bite-sized chunks.
Is the lemon juice necessary?
It’s optional, but a splash of lemon adds a bright acidity that enhances the roasted flavors.
Can I add cheese?
Yes, for a non-vegan option, add freshly grated Parmesan or crumbled feta just before serving.
How can I make this oil-free?
Use a small amount of vegetable broth or aquafaba to coat the vegetables instead of oil, but note the texture may be less crispy.
Conclusion
Garlic Brussels Sprouts Potatoes is a delicious and easy side dish that combines crisp textures with bold, savory flavors. It’s a healthy, satisfying option for any meal and complements a wide range of main dishes. With minimal prep and maximum flavor, this recipe deserves a regular spot in your meal rotation, whether you’re cooking for your family or entertaining guests.
PrintGarlic Brussels Sprouts Potatoes
A vibrant, savory side dish made with crispy golden potatoes, roasted Brussels sprouts, and caramelized garlic onions. This vegan and gluten-free medley is perfect for a hearty weeknight meal or festive holiday table.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasted
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 lb baby potatoes, chopped into bite-sized pieces
- 1 lb Brussels sprouts, trimmed and halved
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1 tablespoon lemon juice (optional, for serving)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine chopped potatoes, Brussels sprouts, sliced onion, and minced garlic.
- Drizzle with olive oil and toss with paprika, thyme, salt, and pepper until evenly coated.
- Spread the vegetables on the baking sheet in a single layer.
- Roast for 25–30 minutes, flipping halfway through, until potatoes are tender and the Brussels sprouts are golden and crispy on the edges.
- Remove from oven, drizzle with lemon juice if using, and garnish with fresh parsley before serving.
Notes
- Ensure vegetables are in a single layer for even roasting and crispiness.
- Lemon juice adds brightness and balances the savory flavors.
- Great for meal prep—store leftovers in an airtight container for up to 3 days.
- Use red or Yukon gold potatoes for best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 260mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg