Rustic Garlic Brussels Sprouts and Potatoes Bake (Print Version)
Garlic Brussels Sprouts and Potatoes, roasted with savory herbs, make a comforting side. This easy recipe brings warmth to any meal, straight from my kitchen to yours.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Hearty Veggies
01 -
1.5 lbs Brussels sprouts, trimmed and halved
02 -
1.5 lbs small waxy potatoes (Yukon Gold or red), scrubbed and cut into 1-inch pieces
→ Flavor Foundation
03 -
3 tbsp extra virgin olive oil
04 -
6-8 cloves garlic, minced
→ Seasoning Stars
05 -
1 tsp dried thyme
06 -
1/2 tsp salt (or to taste)
07 -
1/4 tsp black pepper (or to taste)
→ Finishing Touches
08 -
1/4 tsp red pepper flakes (optional)
09 -
1 lemon wedge, for serving
# Instructions:
01 -
First things first, get those Brussels sprouts trimmed and halved. For the potatoes, give them a good scrub – no need to peel! Cut them into roughly 1-inch pieces. We want them similar in size so they cook evenly. This is where I sometimes get lazy and cut the potatoes too big, which means some are crunchy and some are soft. Learn from my mistakes, hon!
02 -
In a large bowl, toss your prepped Brussels sprouts and potatoes with a generous drizzle of olive oil. Add the minced garlic, dried thyme, a good pinch of salt, and a crack of black pepper. If you're using red pepper flakes, toss them in now too. Get your hands in there and really mix it all up until everything is coated. You want to see that glossy shimmer on all the veggies.
03 -
Spread the seasoned Brussels sprouts and potatoes in a single layer on a large baking sheet. Don't overcrowd the pan! If they're too close, they'll steam instead of roast, and we're aiming for crispy edges, not soggy ones. I've definitely tried to cram too much on one pan before, and it was a sad, steamy mess. Use two pans if you need to, trust me!
04 -
Pop that baking sheet into a preheated oven at 400°F (200°C). Roast for about 25-35 minutes, stirring halfway through. Keep an eye on them; you want the potatoes to be tender and golden brown, and the Brussels sprouts to have those lovely caramelized edges. The smell that fills your kitchen at this point is just incredible – earthy, garlicky, pure comfort.
05 -
To ensure your Garlic Brussels Sprouts and Potatoes are ready, poke a potato piece with a fork. It should be tender, with no resistance. The Brussels sprouts should be tender-crisp, with some nice char. If they need a few more minutes, totally give them that time. Every oven is a little different, and sometimes things just take a bit longer than you expect.
06 -
Once roasted, transfer your gorgeous Garlic Brussels Sprouts and Potatoes to a serving dish. Give them a quick squeeze of fresh lemon juice right before serving. That bright acidity cuts through the richness and really makes the flavors pop. It’s that little extra step that makes all the difference, honestly. Enjoy your delicious creation!
# Notes:
01 -
Always roast in a single layer; overcrowding leads to steamed, not roasted, veggies – I learned that the hard way.
02 -
Don't skimp on the olive oil; it helps create those irresistible crispy edges on your Garlic Brussels Sprouts and Potatoes.
03 -
A squeeze of fresh lemon at the end isn't optional, it truly brightens the whole dish up.
04 -
Reheating in the oven or air fryer works best to revive some crispness, avoid the microwave!
# Equipment Needed:
01 -
Large baking sheet
02 -
large mixing bowl
# Nutrition (Per Serving):
Calories: 300
Total Fat: 18g
Total Carbohydrate: 35g
Protein: 6g