Roasted Potatoes with Brussels Sprouts

Large bowl of Roasted Potatoes and Brussels Sprouts with a spoon.

4.89 from 9 votes

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!

Prep Time10

Cook Time35

Total Time45

Course: Side Dish

Cuisine: American, Belgian

Keyword: Side, Side Dish

Servings: servings

Calories: 378kcal

Author: Erica Walker

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.

Nutrition