I absolutely adore brussels sprouts, but this wasn’t always the case. Growing up, I despised them as most children do. In my early twenties, I gave them another shot and they slowly grew on me over the course of many holiday dinners. I’d place a few on the edge of my plate “just to try” and eventually they grew on me. They’re now one of the first vegetables I make a beeline for at holiday dinners. This past weekend was no different!
My absolute favourite way to enjoy them is roasted. I have no idea why there isn’t a recipe on the blog, but I decided this had to be remedied immediately. This recipe today features my favourite potatoes of all time (fingerlings), a generous amount of fresh rosemary and garlic, and of course, hearty brussels sprouts. Tossed with a touch of extra virgin olive oil and roasted for about 38 minutes, it was just about too good to share. It’s the ultimate comfort food on a chilly fall day.
A little roasting goes a long way, especially when it comes to brussels sprouts. They get slightly charred and caramelized in the oven and have a dense “meaty” texture that you wouldn’t expect from a green vegetable. If you’ve ever crossed this vegetable off your “want to eat more of” list I encourage you to give this recipe a shot; you might be surprised at how quickly they disappear. I knew this dish was a keeper when Eric – who is not a big fan of brussels – gobbled them up quickly.
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Roasted Fingerling Potatoes and Brussels Sprouts with Rosemary and Garlic
Yield
4-5 servings as a side
Prep time
Cook time
Total time
Give brussels sprouts another shot. Trust me on this one.
Ingredients
- (0.80kg/1.75lb) fingerling potatoes
- (0.34kg/0.75lb) brussels sprouts
- 3 garlic cloves, minced
- 2 tbsp fresh minced rosemary
- 1 tbsp + 1 tsp extra virgin olive oil
- 1/2 tbsp Sucanat (optional)
- 3/4 tsp fine grain sea salt
- Freshly ground black pepper
- 1/4 tsp red pepper flakes (optional)
Directions
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- Rinse and scrub potatoes. Pat dry. Slice in half lengthwise and place into large mixing bowl.
- Cut off stem of brussels sprouts and remove loose outer leaves. Rinse and pat dry. Place in bowl.
- Add the minced garlic, minced rosemary, oil, optional Sucanat, salt, pepper, and optional red pepper flakes into the bowl along with the potatoes and sprouts. Toss with your hands to combine and place on baking sheet.
- Roast for 35-38 minutes at 400°F, stirring once half way through baking. Potatoes will be golden and brussels will be lightly charred when ready. Season with Herbamare (or salt) and pepper to taste and serve immediately.
Are you a brussels sprouts fan? What’s your favourite way to enjoy them?
My favorite way is exactly like yours but I also add couple tablespoons of balsamic vinegar. YUM!!
I’m definitely a Brussels Sprouts lover and wooer! My roomy just bought a bunch and I secretly hope she’ll share them with me until I buy myself some :D
I like them simply roasted like this, but with roasted chestnuts on the side rather than potatoes. This post did get me on a potato craving, which is VERY rare (not a potato person). Picked some up, gonna make a vegan potato gratin. Thanks for the random inspiration!
Brussels sprouts are probably my favourite vegetable! Ok, maybe a tie between that and broccoli ;) Steamed, roasted, stir-fried- I love them any way!!
Superlicious!!!
This looks amazing. Love the combination of veggies!
YUMMMMM!!! We eat a LOT of roasted vegetables when the weather starts turning to fall (which we still have not gotten in Portland…sigh…). Like you, I love to do a potato and brussels sprout blend, but sometimes we’ll put in some sausage bits or soyrizo for some spiciness and protein. I’ve been eating sweet potatoes, onions, broccoli, carrots, and mushrooms all roasted together for several days in a row now, often for breakfast! Although thyme is my favorite herb to add, rosemary is a close second. Thanks so much for posting this! Definitely am a fan of roasted veggies! (Although I think yours are prettier than mine. ;-)
This recipe sounds amazing!!!! I’ve never thought about potato/brussel sprout combo but it’s a really good idea. The garlic would totally bring out both pieces and help them combine into a great dish. Going to make this and also tagging it because I want this on my table to share with the family at Thanksgiving! Thank you :)
So simple and incredibly delicious! I know what’s on the menu for tonight! Can’t get enough of Brussels at the moment!
Oh yum – this looks like something I would make… or have made. Either way, I love it!
What’s for dinner tonight? THIS! Looks perfect-I LOVE roasted vegetables, especially brussel sprouts!
try brussel sprouts, capers, garlic, and olive oil. some salt, pepper, and cayenne to taste. I pan roast them – until the brussel sprouts are caramelized and the capers are crispy… our favorite recipe – no leftovers ever
I’ve only tried brussel sprouts once before – I come from a family that hate brussel sprouts – but I adore fingerling potatoes. I tried your recipe and wow! My husband and I both loved it!! Thanks for posting! :)
I’m trying this right now! I swapped the rosemary for cilantro and the fingerling for red potatoes, only because I had them available in the kitchen. The kitchen smells wonderful!
So funny – I just made roasted red potatoes and brussel sprouts! I do not think I ever even had a brussel sprout until last year – for some reason I decided to try them and WOW – definitely one of my favorites now too! I will have to try your recipe – it looks great. I just tossed in a little olive oil and sprinkled salt, pepper and a little chili powder on. Now if only my kids would eat them (they eat the token one bite!)
I am a newly converted vegan and so I’ve started experimenting with vegetables. This is seriously my first time eating Brussels sprouts and I LOVE THEM cooked this way!
As a kid I HATED Brussels sprouts but now that my tastes have changed and I now eat all sorts of things I have been wanting to try them. This recipe was great. I finished the sprouts off with a splash of balsamic which was delicious.
I made this recipe this past Friday night, but I added the apple sage Field Roast sausage you mentioned in your ’10 Food I’m Loving Lately’ post and it was delicious! It was definitely a comfort food kind of night and that hit the spot. My night was filled with home done mani/pedi, this recipe as dinner, and dessert was blood orange sorbet. SO YUMMY! I’ve been reading your blog for almost a year now and have been a lacto-ovo vegetarian for 5 years. I’m finally starting to feel I’m ready for my last transition to being a vegan! It feels like the right time and I’m feeling less dependent on dairy. I had a baaaaaaad addiction to cheese and milk. Wish me luck and I really hope this is it for me!
Made these last night for dinner, along with some northern beans drizzled with olive oil and salt and pepper, with some crusty bread. Delish! Thanks for the recipe!
I made these tonight……SO good. Huge hit with the whole family – kids included. Will totally make them again!
I’ve been following your blog for a while – it is fun to read and every once in a while I find the time to try some of the recipes.
I don’t really remember ever eating brussel sprouts but tonight I tried this recipe. Delicious! I actually liked the brussel sprouts better than the potatoes (and I love me some potatoes). My husband said they tasted like really fancy garlic fries, but he would eat these over garlic fries :)
Thanks for the recipe!