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Garlic Brussels Sprouts Potatoes

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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.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, combine chopped potatoes, Brussels sprouts, sliced onion, and minced garlic.
  3. Drizzle with olive oil and toss with paprika, thyme, salt, and pepper until evenly coated.
  4. Spread the vegetables on the baking sheet in a single layer.
  5. Roast for 25–30 minutes, flipping halfway through, until potatoes are tender and the Brussels sprouts are golden and crispy on the edges.
  6. 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

Find it online: https://yumfoodusa.com/garlic-brussels-sprouts-potatoes/