We may earn a commission when you click on the affiliate links in this post.
Roasted potatoes with brussels sprouts and bacon are perfect for any table. With tender potatoes, crisp brussels sprouts, and savory bacon, this dish has something for everyone!
Table of Contents
- Ingredients to Make Roasted Potatoes and Brussels Sprouts
- How to Make Roasted Potatoes and Brussels Sprouts
- Need More Flavor?
- Tips for Making Roasted Potatoes and Sprouts
- Popular Potato Side Dishes
- What goes well with this side dish?
- Frequently Asked Questions
- Storing Roasted Potatoes and Brussels Sprouts
- More Veggie Sides
- How to Make Roasted Potatoes and Brussels Sprouts
- Roasted Potatoes with Brussels Sprouts Recipe
Roasted Potatoes are one of the easiest, tastiest side dishes to complement any meal. Add crispy Brussels sprouts and bacon and you have a real show-stopper that everyone will go crazy for! Before you turn up your nose at Brussels sprouts, try roasting them. I promise they will become regular rotation vegetables in your family. If they’re prepared correctly, even kids will gobble them up!
Roasting Brussels sprouts with potatoes is one of my favorite ways to cook these veggies. The roasting process cuts the bitterness of the Brussels sprouts way more than sauteing or steaming. And roasting these vegetables with bacon is the way to go! They’re crispy, crunchy, and hardly taste like a veggie at all! Picky kids (and adults) will love these.
Ingredients to Make Roasted Potatoes and Brussels Sprouts
This simple Roasted Potatoes recipe uses pantry staples like rosemary, garlic, salt, and pepper. But you could get creative with seasonings too! Try a packet of onion soup mix, or a Zesty Italian dressing mix. This recipe is so versatile, you can play around with so many different flavors. The potatoes and Brussels sprouts will soak up all that succulent seasoning and taste absolutely delicious! Here’s what you need for this recipe:
- Potatoes – This is the fun part! Pick potatoes that are good for red potatoes, Yukon gold, Russets, or gem potatoes work well for this recipe.
- Brussels sprouts –These come in a bag or separate on a branch. They need to be trimmed and chopped in half.
- Bacon – Cut the bacon into small pieces. Lightly cook the bacon ahead of time.
- Olive oil – This will lightly coat the pan and keep all the ingredients crispy on the outside but tender on the inside.
- Seasonings – Garlic or garlic powder, rosemary, salt, and pepper combined give these potatoes and brussels sprouts a savory flavor.
How to Make Roasted Potatoes and Brussels Sprouts
These roasted potatoes and brussels sprouts are so yummy! They do get a bad rap for being a dreaded vegetable and all but give them a chance. They will surprise you!
- Prepare – Scrub and rinse the potatoes. Pat dry and dice into one-inch pieces. Wash Brussels sprouts and trim off the ends, slice in half length-wise.
- Whisk – In a large bowl, whisk olive oil, garlic, rosemary, salt and pepper until well combined.
- Toss – Add potatoes and Brussels sprouts and lightly toss until potatoes and Brussels are coated in the oil mixture.
- Assemble – Place potatoes and Brussels sprouts on a baking sheet lined with parchment paper and sprinkle bacon pieces over the top.
- Bake – Roast for 35 to 40 minutes. Potatoes should be golden and soft and Brussels should be well roasted and lightly charred– bacon should be nice and crispy.
Need More Flavor?
Still not sold on how yummy these Brussels sprouts are? Try serving them with our Easy Cheesy Brussels Sprout Sauce. The roasted potatoes taste delectable in the cheese sauce too, so if you’re having a hard time getting your family behind trying Brussels sprouts, this is definitely the way to. You can also add a little drizzle of reduced balsamic or hot honey over the top for a little flavor boost.
Tips for Making Roasted Potatoes and Sprouts
- Sizing – Cut each veggies into uniform sizes. This will ensure that there is even cooking and everything is roasted at the same time.
- Preheat oven – This is a MUST! Make sure your oven is preheated before roasting the potatoes and sprouts.
- Baking dish – Make sure that your baking sheet or dish can have a single layer. You do not want the potatoes and brussels sprouts to be overlaping.
- Tossing – When tossing the vegetables, it is good to thoroughly toss with the olive oil and seasonings.
- Crispy edges – Watch for the edges of the potatoes and brussels sprouts to become golden and crispy on the outside. This adds a delicious crispiness to the dish.
- Air fryer – When reheating Brussels sprouts, re-heat them in an even layer in an air fryer. Air fry at 375 degrees for 5-6 minutes or until crispy.
Popular Potato Side Dishes
Potatoes are the staple to many of our favorite family dinners. Try a few (or all) of these tremendously tasty sides:
What goes well with this side dish?
These Roasted Potatoes with Brussels Sprouts and Bacon are a perfect side dish to almost anything! Try them alongside our Oven Roast Beef or Rosemary Tri-Tip Roast Easy Crock Pot Chops or our delicious Chicken Fried Chicken. Or serve with a big green salad for a (nearly meatless) meal. Omit the bacon if you must, but a little bacon takes this recipe to the next level.
Frequently Asked Questions
You don’t need to blanch the Brussels sprouts before roasting in this recipe. If you ever make them without potatoes, blanching will help the Brussels sprouts roast faster.
I’ve found if I spread the roasted vegetables into a single ever layer, giving them space on the sheet pan, they will crisp right up. Add a little more time to the cooking until they reach the perfect crispness.
I’ve found Red potatoes or Yukon Gold potatoes are perfect for roasting in the oven because they have a softer skin and hold their shape. Russet potatoes are a fine substitute, just not my first choice for roasting.
Storing Roasted Potatoes and Brussels Sprouts
Let the roasted potatoes and Brussels sprouts cool before adding them to an airtight container. Cover and place in the refrigerator for the week. This makes for a great meal plan side.
Read More: 35+ Best BBQ Side Dishes
More Veggie Sides
Brussels sprouts make a yummy side to nearly any meal. Vegetables don’t have to taste bland. Here are a few recipes to try. Kids will love these!
How to Make Roasted Potatoes and Brussels Sprouts
Roasted Potatoes with Brussels Sprouts
Ingredients
- 2 pounds red potatoes Yukon Gold or Russets work well too
- 1 pound Brussels sprouts
- ¼ cup olive oil
- 3 cloves garlic minced
- 1 teaspoon rosemary optional
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ pound bacon lightly cooked and cut into pieces
Instructions
- Preheat oven to 400 degrees. Scrub and rinse the potatoes. Pat dry and dice into one-inch pieces.
- Wash Brussels sprouts and trim off the ends, slice in half length-wise.
- In a large bowl, whisk olive oil, garlic, rosemary (optional), salt and pepper until well combined.
- Add potatoes and Brussels sprouts and lightly toss until potatoes and Brussels are coated in the oil mixture.
- Place potatoes and Brussels sprouts on a baking sheet lined with parchment paper and sprinkle bacon pieces over the top.
- Roast for 35-40 minutes. Potatoes should be golden and soft and Brussels should be well roasted and lightly charred– bacon should be nice and crispy.
Video
Notes
- Be sure to space vegetables in an even layer on the baking sheet. The vegetables should not be touching so they can roast evenly.
- Want more flavor? Add a drizzle of hot honey or a balsamic reduction over your roasted potatoes and Brussels sprouts.
- Reheat leftovers in the air fryer for maximum crispiness.
So good and simple! I’ll be using this recipe all winter
Going to have try this out. It really looks good & sounds really easy to make.
This recipe is absolutely amazing. I always thought I didn’t like Brussels sprouts because they look like baby cabbages to me, and I assumed they would taste like cabbage (which I am not fond of). But this recipe is delicious and I am definitely bookmarking this site so I can make it again!
Thank you so much.
Thank you so much for the 5-star review! Brussels sprouts get a bad rap, but when they are prepared correctly, they are so good! I’m so happy you like
This was fabulous! My kids ate it up! Made only one small change, I added basil. Perfect side dish!
The only bad news — no leftovers! 🙂
So glad everyone loved it!
Love this recipe! I have converted non-brussel sprout eating people with this recipe, it is that good! I cook it for every family gathering. Thank you so much!
So glad you and your non-brussels eaters liked it! 😀 Thanks for the 5-stars!
We had roasted mini potatoes with garlic powder and chilli, Italian spices, parsley, dill, etc. My granddaughters love them. I will add Brussels Sprout and bacon to the potatoes next time. I love Brussels Sprouts almost any way. Sounds delicious. Thanks for the recipe.
You’re welcome! Thank you for sharing your seasoning tips for the potatoes!
Can I use purple baby brussel sprouts in this recipe with fingerling potatoes? Would they cook at the same time without over or under cooking one of them?
I have not tried this variation of the recipe, so I cannot speak as to how it will affect the taste or texture of the dish. Let me know how it goes if you do try it!
1Just made this! Added baby bella mushroom caps instead of bacon. Yum! Thanks!
So glad you liked the recipe! Thank you for sharing!
Made it like the recipe but with red new potatoes, tripled the garlic, added marinara sauce. Ate it has a side for a chicken Florentine like casserole with mushrooms. So filling and power packed with nutrients!
Sounds delicious! Thank you for sharing!
So I was getting ready to roast Brussels sprouts and potatoes separately to serve along with pork tenderloin tonight and thought “I wonder if I can roast these together?” A quick google search, and I found your recipe. It’s in the oven right now, minus the bacon. Smells great and can’t wait to try it! Thanks fo much for posting.
So glad you found our recipe! This is probably my favorite way of doing Brussels. They are so flavorful! Let us know how it turns out for you!
Yum – thank you. Have a great weekend
Just made this with dinner. Added some red and yellow peppers to it. Turned out amazing! Will be making this from now on.
What a great addition! I’m glad you liked the recipe!
Just served this with supper. SO GOOD!
I’m so glad you liked it. Thank you for your comment!
Do you know by any chance how many calories this dish has I’m in the process of making it but I’m just curious.
Thanks!!
I don’t have the calorie count on this one.. you may want to check it out on a calorie-counter site like livestrong.com
Looks delicious! I’ve never had brussel sprouts, but they look delicious in this recipe. I’m going to try this. Thanks so much!!
How perfect is this for a summer dish? Love it!