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parmesan roasted potatoes and brussels sprouts

(1 rating)
smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

This fabulous lightly seasoned Crispy Parmesan Roasted Potatoes and Brussels Sprouts combines both red and purple potatoes with Brussels sprouts and Parmesan. The result is flavorful oven roasted vegetables with a crisp Parmesan crunch.

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 20 Min
method Roast

Ingredients For parmesan roasted potatoes and brussels sprouts

  • 1 lb
    brussels sprouts trimmed and halved
  • 3/4 lb
    small red potatoes quartered
  • 3/4 lb
    small purple potatoes quartered
  • 3 Tbsp
    olive oil
  • 1 1/2 c
    freshly shredded parmesan
  • 1 tsp
    onion powder
  • 1 tsp
    garlic powder
  • 1/2 tsp
    salt
  • 1/4 tsp
    fresh ground black pepper

How To Make parmesan roasted potatoes and brussels sprouts

  • 1
    Preheat oven to 400 degrees. Grease a baking sheet with non-stick spray or olive oil and set aside.
  • 2
    Combine Brussels Sprouts, red potatoes, purple potatoes and olive oil in a large Ziploc bag and shake to coat. Add the Parmesan cheese, onion powder, garlic powder, salt and pepper to the bag and shake to coat.
  • 3
    Spread in an even layer on the baking sheet and bake for 20 minutes; flipping after 12-13 minutes. Turn on the broiler the last 1-2 minutes of cooking to lightly brown the Brussels Sprouts and potatoes. Serve immediately.
  • 4
    NOTES If you can not find purple potatoes you can substitute gold or more red. Store leftovers in fridge.
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