Oven Baked Potatoes and Brussels Sprouts

You can eat this oven baked potatoes and brussels sprouts recipe year round! It is the perfect side dish for a barbeque in the summer, or a delicious, warm, and cozy dish for those colder months. It’s full of flavor, vegan friendly, and so yummy!

Why you’ll love this recipe

A versatile year-round side dish: This recipe is great for any occasion. Add it to a nourish bowl in the spring, a BBQ in the summer, or have it has a side for Thanksgiving! It really is delicious for any occasion.

Few ingredients and simple prep: You’ll only need six simple ingredients for this recipe and it only takes about 10 minutes to throw it in the oven.

Healthy and plant-based: Vegans and non-vegans alike will appreciate this dish. Brussels sprouts have many health benefits and this with some potatoes, you get a more filling dish that your typical roasted brussels sprouts.

Questions you may have

What are brussels sprouts?

Brussels sprouts look like mini cabbages. They originate from Belgium (hence the name, Brussels!) and are a cruciferous vegetable which is part of the same family as kale and cauliflower.

Are there any health benefits associate with eating brussels sprouts?

Yes! Brussels sprouts are an antioxidant-rich food and have so many health benefits. They can help boost your immune system, are great for expectant mothers due to the high amount of folic acid, and can help with digestion due to their fiber content. Here you’ll find even more nutritional benefits to eating brussels sprouts. They are a great vegetable to add to any diet and can boost overall health.

What is nutritional yeast?

Nutritional yeast is a deactivated yeast, so not the kind that you would use to make bread. It is really a food product that is vegan and is high in B-vitamins and has a cheesy flavor. I love using it for vegan ranch, sprinkled on popcorn, or to add a cheesiness to creamy vegan soups.

If you enjoy using nutritional yeast in your cooking, you may like to try my Easy Yellow Turmeric Rice recipe!

How to make oven baked potatoes and brussels sprouts

Step 1: Preheat oven to 425 degrees Fahrenheit.

Step 2: Peel, rinse, and chop 4 medium russet potatoes into about 1 inch chunks. Place in a 9×13 baking dish.

Step 3: Rinse brussels sprouts and trim the end off and then slice them in half and put them with the potatoes in the pan. It’s okay that some of the outer layers fall off. Unless they are discolored, or dried out then you can toss them in to the pan too. These layers will cook faster and give a more toasty flavor to the dish.

Step 4: Drizzle the olive oil over the potatoes and brussels sprouts, and then add the remaining ingredients. Toss to coat the vegetables with the oil and other ingredients.

Step 5: Cover the baking dish with tin foil and place in the oven. Bake for 25 minutes and then remove the tin foil and bake uncovered for an additional 15 minutes to allow the tops of the vegetables to brown slightly.

Step 6: Remove the pan from the oven, and allow to cool for at least 10 minutes before serving warm. Enjoy!

How to store Oven baked Potatoes and Brussels sprouts

Store cooled potatoes and brussels sprouts in an airtight container and refrigerate for up to 4 days.

Yield: 8 servings

Baked Potatoes and Brussels Sprouts

Print

You can eat this oven potatoes and brussels sprouts recipe year round! It is the perfect side dish for a barbeque in the summer, or a delicious, warm, and cozy dish for those colder months. It's full of flavor, vegan friendly, and so yummy!

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 4 medium russet potatoes
• 1/2 lb. brussels sprouts
• 1/3 cup olive oil
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 tsp sea salt
• 1/3 cup nutritional yeast

Instructions

1. Preheat oven to 425 degrees Fahrenheit.
2. Peel, rinse, and chop 4 medium russet potatoes into about 1 inch chunks. Place in a 9x13 baking dish.
3. Rinse brussels sprouts and trim the end off, slice them in half and put them with the potatoes in the pan. It's okay that some of the outer layers fall off. Unless they are discolored, or dried out then you can toss them in to the pan too. These layers will cook faster and give a more roasted flavor to the dish.
4. Drizzle the olive oil over the potatoes and brussels sprouts, and then add the remaining ingredients. Toss to coat the vegetables with the oil and other ingredients.
5. Cover the baking dish with tin foil and place in the oven. Bake for 25 minutes covered and then remove the tin foil and bake uncovered for an additional 15 minutes to allow the tops of the vegetables to brown slightly.
6. Remove the pan from the oven, and allow to cool for at least 10 minutes before serving warm. Enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 175Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 600mgCarbohydrates: 21gFiber: 3gSugar: 1gProtein: 3g