Crispy Garlic Brussels Sprouts and Potatoes Bake (Print Version)

Garlic Brussels Sprouts and Potatoes, a rustic oven-roasted side or main. My simple recipe brings out crispy, tender flavors, perfect for any weeknight meal. So easy!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Garden Fresh Goodness

01 - 1.5 lbs baby potatoes, halved (or quartered if large)
02 - 1 lb Brussels sprouts, trimmed and halved

→ Flavor Foundation

03 - 3 tbsp olive oil

→ Aromatic Boosters

04 - 6-8 cloves fresh garlic, minced
05 - 1 tsp dried thyme
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp sea salt, or to taste
08 - 1/4 tsp black pepper, or to taste

→ Finishing Touch

09 - 2 tbsp fresh parsley, chopped (for garnish, optional)

# Instructions:

01 - First things first, get those potatoes and Brussels sprouts ready, hon. Give them a good wash, because nobody wants grit in their dinner! Halve your baby potatoes; if they're on the larger side, quarter them so they cook evenly. Trim the woody ends off your Brussels sprouts and halve them too. I always try to get them roughly the same size so everything roasts up at a similar pace. This is where I sometimes get a bit messy, with little sprout leaves flying everywhere, but it’s all part of the fun!
02 - Now, grab a big bowl—the biggest one you have, trust me. Toss your prepped potatoes and Brussels sprouts in there. Drizzle generously with olive oil; you want every piece to have a nice sheen. Then, sprinkle in the dried thyme, smoked paprika, a good pinch of sea salt, and some freshly cracked black pepper. Get your hands in there and really mix it all up. I usually give it a good five minutes of tossing to make sure those seasonings cling to every surface. I've definitely under-seasoned before, and the dish just wasn't as vibrant, so don't skip this step!
03 - Spread your seasoned veggies in a single layer on a large baking sheet. Crowding the pan is a no-go; it steams the veggies instead of roasting them, and we want crispy! Pop it into a preheated oven at 400°F (200°C). Let them roast for about 15-20 minutes. You’ll start to smell that amazing earthy aroma filling your kitchen – that’s when you know things are going well! The edges of the Brussels sprouts should be getting a bit browned and the potatoes just starting to soften.
04 - After that initial roast, pull the tray out and give everything a good stir with a spatula. This ensures even browning and crispiness on all sides. Honestly, this is the step I sometimes forget in my excitement, and then one side of my potatoes is super golden while the other is… not. So, don't be like me! Pop the tray back in the oven for another 10-15 minutes, or until the potatoes are fork-tender and the Brussels sprouts have those lovely crispy, slightly charred edges that are just divine.
05 - About 5 minutes before the veggies are done, pull the tray out again. Now’s the time for the fresh garlic! Scatter your minced garlic cloves over the roasted vegetables. Give it a quick toss to distribute that garlicky goodness. The heat from the veggies and the remaining oven time will gently cook the garlic without burning it, infusing everything with that irresistible aroma. This little trick makes all the difference, trust me!
06 - Once everything is beautifully roasted, tender, and crispy, remove the tray from the oven. Transfer the Garlic Brussels Sprouts and Potatoes to a serving dish. If you're feeling fancy (or just want that extra pop of freshness), sprinkle with some chopped fresh parsley. Give it a final taste test and adjust seasoning if needed. The result should be a glorious mix of savory, sweet, and garlicky flavors, with textures ranging from tender to wonderfully crisp. Enjoy!

# Notes:

01 - Always roast in a single layer; crowding the pan means steamed, not crispy, veggies – a mistake I made too many times.
02 - Leftovers keep well in an airtight container for 3-4 days; reheat in the oven for best results to restore crispiness.
03 - No fresh garlic? Garlic powder (1 tsp per 3 cloves) works, but fresh really makes this dish sing.
04 - A tiny squeeze of lemon juice or a drizzle of balsamic glaze at the end brightens all the flavors beautifully.

# Equipment Needed:

01 - Large mixing bowl
02 - large baking sheet
03 - sharp knife
04 - cutting board
05 - spatula

# Nutrition (Per Serving):

Calories: 280 Calories
Total Fat: 12g
Total Carbohydrate: 35g
Protein: 7g

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