If you’re looking for a side dish that’s easy, flavorful, and absolutely delicious, this recipe for roasted Brussels sprouts and potatoes is a must-try. Whether you’re preparing a festive Thanksgiving dinner, a cozy Christmas meal, or simply a comforting weeknight dinner, this recipe fits every occasion. With crispy potatoes, tender Brussels sprouts, and a perfect blend of spices, it’s the ultimate dish to make everyone smile at the table.

Why You Will Love This Recipe

There are so many reasons to fall in love with this easy roasted Brussels sprouts and potatoes recipe. First, it’s incredibly simple to prepare. Even if you’re new to cooking, you can have this dish ready in under an hour. Second, it’s packed with flavor. The combination of turmeric, cumin, chili flakes, and olive oil transforms humble vegetables into a vibrant, aromatic masterpiece.

Another reason this recipe is a winner is its versatility. You can serve it as a side dish for your vegan Thanksgiving side dish spread, pair it with roasted tofu or seitan, or enjoy it as a main with a cozy salad. Plus, the leftovers taste just as good, making it perfect for meal prep or next-day lunches. Finally, the crispy roasted Brussels sprouts and potatoes look gorgeous on a plate, making them perfect for festive meals where presentation matters.

Ingredient Notes

Here’s a breakdown of the ingredients you’ll need and some tips to get the best results:

• Brussels sprouts (250 g / 2 cups / 8.8 oz) – Choose firm, bright green sprouts. Halving them ensures even roasting.
• Small potatoes (5 pieces / 450–500 g / 1 lb) – Yukon gold or red potatoes work best. Cutting them into wedges allows for crispy edges.
• Salt and black pepper – Season generously to bring out natural flavors.
• Turmeric – Adds warmth, color, and subtle earthiness.
• Cumin – Offers a deep, aromatic flavor that pairs perfectly with roasted vegetables.
• Chili flakes – Optional, for a hint of heat.
• Olive oil (2 tbsp) – Helps the vegetables roast beautifully and become golden.
• Fresh parsley – A finishing touch for freshness and color.

These simple ingredients combine to create a dish that is both comforting and impressive, without requiring hours in the kitchen.

Step-by-Step Instructions

Follow these steps to make the perfect crispy roasted Brussels sprouts and potatoes:

• Preheat the oven to 200°C (400°F). Line a large baking tray with parchment paper.

• Prepare the vegetables. Cut 250 g (2 cups) Brussels sprouts in half. Wash and trim the ends if needed. Cut 5 small potatoes into even wedges to ensure uniform cooking.

• Combine in a bowl. Place the Brussels sprouts and potato wedges in a large mixing bowl.

• Season generously. Add salt, black pepper, turmeric, cumin, and chili flakes to the vegetables. Drizzle with 2 tablespoons of olive oil.

• Mix well. Toss everything thoroughly so the spices and oil coat all the vegetables evenly. This step is crucial for crispy roasted Brussels sprouts and potatoes.

• Arrange on the baking tray. Spread the vegetables in a single layer to ensure they roast evenly.

• Bake for 25–30 minutes. Roast until the potatoes are golden and crispy, and the Brussels sprouts are tender on the inside with caramelized edges.

• Garnish and serve. Sprinkle with fresh parsley and serve immediately.

With these easy steps, you’ll have a dish that’s not only flavorful but also visually appealing.

Roasted Brussels Sprouts and Potatoes Recipe Tips

• Cut vegetables evenly – Uneven pieces can result in some parts overcooked while others remain undercooked.
• Don’t overcrowd the pan – Give your vegetables space to roast; this ensures crispiness.
• Toss halfway – For perfectly roasted vegetables, flip them once halfway through cooking.
• Customize your spices – Add garlic powder, smoked paprika, or dried herbs for extra flavor.

Following these tips guarantees that your oven-baked Brussels sprouts and potatoes come out perfectly every time.

Vegan Serving Suggestions and Pairings

This recipe is naturally vegan and pairs wonderfully with many dishes:

• Serve alongside a vegan nut roast or tofu Wellington for a festive holiday meal.
• Add roasted carrots or parsnips for a colorful holiday platter.
• Enjoy with a simple grain salad like quinoa or brown rice for a wholesome, everyday dinner.
• Drizzle with tahini or balsamic glaze for an extra layer of flavor.

The versatility of this recipe makes it ideal for healthy holiday side dishes as well as cozy weekday dinners.

Storing Instructions

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in the oven at 180°C (350°F) for 10–15 minutes to restore crispiness. Avoid microwaving if you want to keep them crispy.
• Freezing: While not ideal for freezing roasted vegetables, you can freeze before roasting. Store raw seasoned vegetables in a freezer-safe bag for up to 1 month. Roast directly from frozen, adding a few extra minutes to the cooking time.

Proper storage ensures that your flavorful roasted vegetables recipe stays fresh and delicious.

Frequently Asked Questions (FAQ) about Roasted Brussels Sprouts and Potatoes

1. Can I use frozen Brussels sprouts?
Yes, but thaw them first and pat dry to prevent sogginess.

2. Can I make this recipe oil-free?
You can drizzle a small amount of vegetable broth instead of olive oil, but roasting with oil gives the best crispy texture.

3. Can I add other vegetables?
Absolutely! Carrots, parsnips, or sweet potatoes work beautifully.

4. Is this suitable for meal prep?
Yes! Store roasted vegetables separately from grains or protein for easy reheating during the week.

5. Can I double the recipe?
Yes, just use two baking trays and avoid overcrowding to ensure even roasting.

These FAQs cover the most common questions and help ensure your success with crispy roasted Brussels sprouts and potatoes.

Essential Equipment

• Large mixing bowl – for tossing vegetables evenly with oil and spices
• Sharp knife – to cut potatoes and Brussels sprouts evenly
• Baking tray – lined with parchment paper to prevent sticking
• Oven – for roasting at high temperature to achieve crispy edges
• Spatula or tongs – for flipping halfway through

Using the right equipment makes the process smoother and guarantees the best results.

This roasted Brussels sprouts and potatoes recipe is simple, flavorful, and perfect for every occasion. From Thanksgiving and Christmas to cozy weeknight dinners, it’s a dish that everyone will love. Crispy on the outside, tender on the inside, and full of aromatic spices, this recipe is an easy way to elevate your vegetable game.

Try it out, serve it proudly, and enjoy the compliments from your family and friends.

I’d love to hear from you! Do you have a favorite way to roast Brussels sprouts and potatoes? Have you tried adding any special spices or toppings? Leave a comment below and let’s share ideas! Also, don’t forget to check out more of my recipes and cooking tips on my Instagram.

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