These roasted potatoes and Brussels sprouts are a new family favorite in my house! Perfectly roasted potatoes with crispy Brussels sprouts drizzled with some vegan ranch dressing. This is a side dish that will be remembered and is sure to be a favorite for family dinners and holidays!

A sheet pan full or roasted red potatoes and Brussel sprouts.

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This dish is my take on Unburger Grill’s red potato hash ( vegan restaurant in Dearborn MI.) If you are ever in the Detroit area, I highly recommend you stop and get a double order of their red potato hash!

Why make this recipe

This recipe is quick and easy to make with only about 15 minutes of prep time (the rest is baking.) Topped with some vegan ranch dressing and vegan bacon bits, my kids eat bowl after bowl when they normally wouldn’t touch Brussels sprouts.

Ingredients and substitutions

  • Potatoes – I like to use red potatoes or yellow potatoes so I don’t have to peel them, but you can use any type. If they have thick skin, I recommend peeling them before dicing.
  • Brussels Strouts – Fresh Brussels sprouts work best, but you could use frozen.
  • Olive Oil – for drizzling over the top of the potatoes and sprouts before baking. You can also use canola oil, vegetable oil, avocado oil, or any that you choose.
  • Salt and Pepper – for flavor.
  • Ranch Dressing – I love my homemade vegan ranch dressing drizzled over the top. (I always add extra garlic to the dressing when I make it for this dish.) You can also use vegan Caesar dressing or spicy tahini sauce.
  • Bacon Bits – You can use store-bought bacon bits made from TVP or simply make a batch of my homemade bacon bits. You can also crumble some tempeh bacon on top.
  • Parsley – fresh parsley sprinkled on top lightens up the meal and gives a ton of flavor. You can omit it or swap it out with another fresh herb like cilantro or chives.
A plate full of roaste potatoes and brussel sprouts topped with vegan bacon bits and vegan ranch dressing.

Helpful tools

  • Sheet Pan – For roasting the vegetables.
  • Blender or Immersion Blender – to make the ranch dressing if making homemade ranch.

How to make roasted potatoes

Step 1 – Preheat the oven to 375° F (190° C).

Step 2 – Wash and dice 3 lbs of red-skinned potatoes into 1/2-inch chunks and place them on a sheet pan. Drizzle them with 3 tablespoons of olive oil and a sprinkle of salt and pepper.

Step 3 – Place the potatoes in a 375° F (190° C) oven for 10 minutes while you cut the Brussels sprouts.

Step 4 – While the potatoes begin roasting wash the Brussels sprouts and cut a small amount of the base off (but not too much so the leaves hold together) then slice each Brussels sprout in half and place in a bowl until they are all cut.

Step 5 – After the potatoes have been roasted for 10 minutes, take them out of the oven, add the Brussels sprouts and 2 more tablespoons of oil, then flip and mix the potatoes and spouts well coating them in the oil.

Step 6 – Place them back in the oven for 30 more minutes taking them out to flip them about every 10 minutes – salt and pepper to taste.

Step 7 – Serve as is or with vegan ranch dressing, vegan bacon bits, and fresh parsley.

Pro Tips

  • Be sure to flip the veggies every 10 to 15 minutes to be sure they don’t burn on one side.
  • These roasted potatoes are also delicious when drizzled with some spicy tahini sauce.

Frequently asked questions?

Should I boil potatoes before roasting them?

Boiling potatoes before roasting will make them cook faster, but it’s not necessary. You can use potatoes that have already been roasted, but you will want to bake them for about 15 minutes less than raw potatoes.

Should Brussels sprouts be cut before roasting?

Cut Brussels sprouts allow for more surface area for the oil to stick to and make them crispy. They also cook faster if they have been cut in half.

Storage and reheating

Refrigerate: These roasted Brussels sprouts and potatoes will keep well in the fridge for 3 – 5 days in an airtight container.

Freeze: You can store the leftovers in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat the roasted potatoes and Brussels sprouts on a cookie sheet at 350° F for about 10 minutes until warm. You can also pan-fry them in an iron skillet with some oil until warm.

A white plate filled with roasted red potatoes and brussel sprouts topped with vegan ranch dressing and bacon bits.

More roasted vegetable recipes

Roasting vegetables brings out a sweetness and rich flavor to veggies! Many of the vegetables that my kids usually don’t eat, they love when roasted.

Roasted potatoes and Brussels sprouts recipe

A close up of a roasted potatoes and Brussel sprouts on a sheet pan after baking.
Diet
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5 from 2 rating

Roasted Potatoes and Brussel Sprouts

Yield: 6
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Author: Monica Davis
Roasted red or yellow potatoes with Brussel sprouts served with ranch dressing and bacon bits.
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Ingredients

  • 3 pounds red potatoes, or yellow potatoes
  • 1 pound Brussel spouts
  • 4 tablespoons olive oil, or oil of choice
  • 1/4 teaspoon salt
  • 1/4 tespoon pepper
  • 1/2 cup vegan ranch dressing, (optional)
  • 1/4 cup vegan bacon bits, (optional) (omit for soy-free)
  • 1/4 cup parsley, (fresh chopped)

Equipment

  • sheet pan for roasting

Instructions
 

  • Preheat the oven to 375° F (190° C).
  • Wash and dice 3 lbs of red-skinned potatoes into 1/2 inch chunks and place them on a sheet pan. Drizzle them with 3 tablespoons of olive oil and a sprinkle of salt and pepper.
  • Place the potatoes in a 375° F (190° C) oven for 10 minutes while you cut the Brussel sprouts.
  • While the potatoes begin roasting wash the Brussel sprouts and cut a small amount of the base off (but not too much so the leaves hold together) then slice each Brussel sprout in half and place in a bowl until they are all cut.
  • After the potatoes have roasting for 10 minutes, take them out of the oven, add the Brussel sprouts and 2 more tablespoons of oil, then flip and mix the potatoes and spouts well coating them in the oil.
  • Place them back in the oven for 30 more minutes taking them out to flip them about every 10 minutes. Salt and pepper to taste.
  • Serve as is or with vegan ranch dressing, vegan bacon bits, and fresh parsley.

Notes

  • Be sure to flip the veggies every 10 to 15 minutes to be sure they don’t burn on one side.
  • Cook for longer to get them crispier if desired.
Serving: 1cup, Calories: 275kcal, Carbohydrates: 43g, Protein: 7g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 158mg, Potassium: 1341mg, Fiber: 7g, Sugar: 5g, Vitamin A: 797IU, Vitamin C: 87mg, Calcium: 58mg, Iron: 3mg
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