Roasted Potatoes and Brussels Sprouts

4.89 from 9 votes
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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!

Large bowl of Roasted Potatoes and Brussels Sprouts topped with bacon.
Featured With This Recipe
  1. Ingredients to Make Roasted Potatoes and Brussels Sprouts
  2. How to Make Roasted Potatoes and Brussels Sprouts
  3. Need More Flavor?
  4. Tips for Making Roasted Potatoes and Sprouts
  5. Popular Potato Side Dishes
  6. Frequently Asked Questions
  7. Storing Roasted Potatoes and Brussels Sprouts
  8. More Veggie Sides
  9. How to Make Roasted Potatoes and Brussels Sprouts
  10. 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.
Ingredients to make Roasted Potatoes and Brussels Sprouts including red potatoes, Brussels sprouts, bacon, olive oil, salt, rosemary, pepper and garlic.


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!

  1. 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.
  2. Whisk – In a large bowl, whisk olive oil, garlic, rosemary, salt and pepper until well combined.
  3. Toss – Add potatoes and Brussels sprouts and lightly toss until potatoes and Brussels are coated in the oil mixture.
  4. Assemble – Place potatoes and Brussels sprouts on a baking sheet lined with parchment paper and sprinkle bacon pieces over the top.
  5. 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.
Roasting pan with Roasted Potatoes and Brussels Sprouts.

Potatoes are the staple to many of our favorite family dinners. Try a few (or all) of these tremendously tasty sides:

Frequently Asked Questions

Should Brussels sprouts be blanched before roasting?

Brussels sprouts can be blanched before roasting but it isn’t necessary. If you are roasting them on their own (without potatoes), they can be roasted faster when blanched.

Why are my roasted Brussels sprouts not crispy?

You may find that you have soggy Brussels sprouts when they aren’t cooked at a high enough temperature. Always roast Brussels sprouts at a minimum of 400 degrees F. Also be sure to give roasted vegetables, including Brussels sprouts, space on the sheet pan. Spread them out in an even layer without touching them.

What potatoes are best for roasting?

Red potatoes or Yukon Gold potatoes are perfect for roasting at high temperatures in the oven. However, if you don’t have any on hand, russet potatoes are a fine substitute; they just don’t have that smooth texture of red or Yukon golds, and may not hold their shape as well. But they will still taste divine!

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.

Do you say brussels sprouts or brussel sprouts?

You have probably seen Brussels sprouts spelled with or without an “s” at the end, right? Here’s the deal: these cute little cabbage-like vegetables are named after the town of Brussels, Belgium. So Brussels is the correct spelling.

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.

Plate of Roasted Potatoes and Brussels Sprouts.

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

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

Roasted Potatoes with Brussels Sprouts

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 Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American, Belgian
Servings 6 servings

Video

Ingredients

Instructions

  • Preheat oven to 400 degrees. Scrub and rinse the potatoes. Pat dry and dice into one-inch pieces.
    Cutting board with cut red potatoes and a knife.
  • Wash Brussels sprouts and trim off the ends, slice in half length-wise.
    Cutting board with cut and trimmed Brussels sprouts.
  • In a large bowl, whisk olive oil, garlic, rosemary (optional), salt and pepper until well combined.
    Large bowl with olive oil and spices. Whisk on the side.
  • Add potatoes and Brussels sprouts and lightly toss until potatoes and Brussels are coated in the oil mixture.
    Mixed cut red potatoes and cut Brussels sprouts.
  • Place potatoes and Brussels sprouts on a baking sheet lined with parchment paper and sprinkle bacon pieces over the top.
    Baking sheet with cut red potatoes an cut Brussels sprouts topped with bacon pieces.
  • 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.
    Roasting pan with Roasted Potatoes and Brussels Sprouts.

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 Information

Calories: 378kcalCarbohydrates: 32gProtein: 10gFat: 24gSaturated Fat: 6gCholesterol: 25mgSodium: 684mgPotassium: 1063mgFiber: 5gSugar: 4gVitamin A: 595IUVitamin C: 78mgCalcium: 51mgIron: 2mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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Comments

  1. 5 stars
    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.

    1. 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

  2. 5 stars
    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! 🙂

  3. 5 stars
    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!

  4. 4 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.

  5. 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?

    1. 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!

  6. 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!

  7. 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.

    1. 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!

  8. Just made this with dinner. Added some red and yellow peppers to it. Turned out amazing! Will be making this from now on.

  9. 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!!

    1. 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

  10. Looks delicious! I’ve never had brussel sprouts, but they look delicious in this recipe. I’m going to try this. Thanks so much!!