Roasted Potatoes and Brussels Sprouts
This post may contain affiliate links which won’t change your price but will share a commission.
Roasted Potatoes and Brussels Sprouts is a savory side dish that combines yellow potatoes, brussels sprouts, and bacon. This simple vegetable is simple and delicious, and great for holidays or just any weeknight meal!
Brussels sprouts are our jam, which is a great thing when you want a boost of fiber! For others, try my Balsamic Glazed Brussels Sprouts and Sweet Potatoes or my main-course Cruciferous Salad with Balsamic Honey Dressing.
Brussels Sprouts and Potatoes
I’m constantly looking for new ways to serve brussels sprouts. They are full of vitamins and minerals, and I try to make them at least once a week. They become a SPECIAL dish when you add crispy bacon, buttery yellow potatoes, and a good dose of olive oil, salt, and pepper. To up the healthy factor, just use less bacon, or none at all.
Those brown bits you see in the photos? Those are the tasty parts. I love crisping up the brussels sprouts, and even the pickiest of eaters will like this combo. However, if they are getting too dark, cover them with foil for part of the roasting process.
Why we LOVE this recipe
- Simple. Just six ingredients, including salt, pepper, and olive oil. It can’t get much simpler than that!
- Delicious. I’m a savory girl, so all of this in one bowl is pretty much heaven to me. Crispy, buttery, and salty!
- Makes great leftovers. While this is normally a side dish, I love making the leftovers my lunch during the week. Add a small green salad or a piece of fruit, and boom. A meal!
This recipe is very simple. You can make the bacon and chop the brussels sprouts ahead of time.
- Yellow Potatoes – Use Yukon Golds for the best, buttery flavor. This is my favorite type of potato!
- Brussels Sprouts – I halved mine for this recipe. You could chop them smaller if using large sprouts.
- Bacon – Just par-cook some bacon in the oven so you can eliminate some of the grease before mixing with the veggies.
- Olive Oil – Use Extra Virgin Olive Oil, for best results.
- S&P – Kosher salt and freshly ground black pepper, always!
Tip: Use plenty of olive oil while roasting the veggies, and add a swirl afterward too. Taste and add more salt and pepper, if needed!
How to make Roasted Potatoes and Brussels Sprouts
Par-cook the bacon. Line a baking sheet with foil, place a wire rack on top, followed by the bacon slices, and then cook on 400 for about 20 minutes. You want the bacon to be par-cooked, but not completely. Soak up some of the grease by laying the bacon on some paper towel. Chop into small pieces when slightly cooled.
Chop the potatoes. Chop the potatoes into bite-sized pieces. I like the potato chunks and the Brussels Sprout chunks to be about the same size.
Prep the brussels sprouts. Chop off the stem, remove the outer leaves, and depending on size, chop into halves or quarters.
Roast the veggies. Place the potatoes on one sheet pan, lined with with parchment paper, and top with the par-cooked bacon. Drizzle with olive oil, and then add kosher salt and freshly ground black pepper. Repeat with the brussels sprouts. You may need to cover the brussels sprouts with foil for part of the time, as they tend to get dark fast. Bake at 400 degrees for about 35-40 minutes, or until veggies are tender. I recommend placing the potatoes on the top rack, with the brussels sprouts underneath.
Serve. Combine all roasted veggies plus bacon in a serving dish, add a bit more olive oil, salt and pepper, and serve immediately.
What to serve with Roasted Potatoes and Brussels Sprouts:
- Any main course like turkey, prime rib, brisket, chicken, fish, etc.
- Smoked Spatchcock Chicken with Blackened Seasoning – Can be made in about an hour!
- Blackened Salmon Burgers – Super easy to make, and you can make the patties ahead of time.
- Creamy Jalapeño Stuffed Chicken – This one is more work, but SO delish.
- Skillet Blackened Tilapia – I keep the spice seasoning on hand at all times. 😀
This side dish can also be a main course, because BACON! The leftovers are great too. Enjoy!
Kitchen Tools Used: (affiliate links)
Try this potato side dish next! Herb Buttery Smashed Potatoes
Roasted Potatoes and Brussels Sprouts
- 6 slices bacon – par-cooked
- 1 ½ pounds brussels sprouts – leaves trimmed, chopped
- 1 ½ pounds yellow potatoes – chopped
- 3-4 Tablespoons olive oil
- kosher salt and freshly ground black pepper – to taste
- Line a baking sheet with foil and place a wire rack on top, followed by the bacon slices. Bake on 400 degrees until par-cooked, approximately 20 minutes. Remove and lay on paper towels to soak up some of the grease. Chop into small pieces.
- Chop the potatoes into bite-sized chunks. Spread on a baking sheet lined with parchment paper. Add the par-cooked bacon, some olive oil, and salt and pepper.
- Prepare the brussels sprouts. Chop off the stem, remove outer leaves, and then cut into chunks equal to the potatoes. Spread on a baking sheet lined with parchment paper.
- Roast both pans of veggies in the oven on 400 degrees until tender, approximately 35-40 minutes. Place potatoes on the top rack and brussels sprouts underneath. You may need to cover the brussels sprouts partway through cooking to avoid burning.
- Combine all cooked ingredients in a serving dish. Top with another drizzle of olive oil, kosher salt, and some freshly ground black pepper, if desired.
- You can prepare the bacon ahead of time
- Leftovers are super tasty too.
Very flavorful! I agree with Mike – keep the bacon! A wonderful addition to our Thanksgiving table.
YAY! I’m so glad you enjoyed this simple dish, Danalea!
Oh my! This recipe exceeded my expectations and is amazing! Take the pro tip from me and make sure to keep the bacon in the recipe…. it is worth it on many levels.