Roasted Potatoes and Brussels Sprouts with Garlic and Rosemary
Recipe type: Vegetables, Side Dish
Cuisine: Healthy, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 6
Crispy, slightly charred roasted potatoes and Brussels sprouts with a hint of garlic and rosemary. Perfect side dish!
  • 1 lb baking potatoes, quartered
  • 1 ib Brussels sprouts
  • 3 garlic cloves, minced
  • 2 Tbsp fresh rosemary, roughly chopped
  • ¼ cup olive oil
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ¼ tsp red pepper flakes
  1. Preheat oven to 400F degrees and prepare a large baking sheet with parchment paper.
  2. Thoroughly rinse and cut potatoes into quarters. Leave in colander and set aside.
  3. Rinse Brussels sprouts. Cut off stems and remove loose outer leaves. Leave in colander and set aside.
  4. Whisk garlic, rosemary, oil, salt, pepper and red pepper flakes in a large bowl. Add potatoes and sprouts and toss until well coated. Spread over parchment on baking sheet.
  5. Roast for 45-60 minutes, stirring once half way through baking. Potatoes will be golden and Brussels will be lightly charred when ready. Season with some additional salt and pepper before serving.
Recipe by Run DMT at