Roasted Diced Potatoes and Brussels Sprouts Recipe
Servings: 4 servings
Ingredients
- 4 large potatoes diced into ¾ inch cubes
- 1 pound Brussels sprouts trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- salt and pepper to taste
- 1 tablespoon balsamic vinegar optional
- fresh parsley chopped for garnish
Instructions
Preheat the Oven
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Prepare the Vegetables
- In a large bowl, combine the diced potatoes and halved Brussels sprouts.
- Drizzle the olive oil over the vegetables and toss to coat evenly.
Season the Vegetables
- Sprinkle the garlic powder, onion powder, dried thyme, dried rosemary, paprika, salt, and pepper over the vegetables.
- Toss again to ensure all pieces are well-coated with the seasoning.
Arrange on the Baking Sheet
- Spread the seasoned potatoes and Brussels sprouts in a single layer on the prepared baking sheet. Make sure there is enough space between the pieces for even roasting.
Roast the Vegetables
- Place the baking sheet in the preheated oven.
- Roast for 25-30 minutes, stirring halfway through, until the vegetables are golden brown and tender. The potatoes should have crispy edges, and the Brussels sprouts should be caramelized.
Finish and Serve
- If using, drizzle the balsamic vinegar over the roasted vegetables and toss gently to combine.
- Transfer to a serving dish and garnish with chopped fresh parsley.
Notes
Serve hot as a side dish to your favorite main course. This roasted vegetable medley pairs well with grilled meats and roasted chicken or can be enjoyed as a satisfying vegetarian dish on its own.