Brussel Sprouts Roasted Potatoes Vegan Recipe Made Easy

Roasted Brussels sprouts and potatoes are a match made in culinary heaven, and when combined in a vegan recipe, they create a hearty, flavorful dish perfect for any meal. The natural sweetness of caramelized Brussels sprouts paired with crispy, golden potatoes makes this recipe an irresistible comfort food that’s also nutritious and simple to prepare.

Whether you’re a seasoned vegan or just looking to add more plant-based meals to your diet, this recipe offers a fantastic balance of textures and tastes that everyone will love.

This dish is ideal as a side or even a main course, especially when paired with your favorite vegan protein or a fresh salad. Plus, roasting vegetables enhances their natural flavors and requires minimal prep time, making it a convenient yet impressive option for weeknight dinners or holiday gatherings.

Get ready to enjoy a warm, satisfying meal that’s as wholesome as it is delicious!

Why You’ll Love This Recipe

This Brussels sprouts roasted potatoes vegan recipe is beloved for many reasons. First, it’s incredibly easy to make, requiring just a handful of ingredients and one baking sheet.

The roasting process brings out the best in both Brussels sprouts and potatoes, delivering a crispy exterior with a tender interior that’s deeply flavorful.

Additionally, it’s a versatile recipe that can be customized to suit your taste preferences or dietary needs. It’s packed with fiber, vitamins, and antioxidants, making it a nutritious addition to your meal plan.

Lastly, it’s budget-friendly and perfect for meal prep—roast a big batch, and enjoy leftovers throughout the week!

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 1.5 lbs baby potatoes, halved or quartered
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt and freshly ground black pepper, to taste
• 1 tbsp balsamic vinegar (optional, for extra tang)
• Fresh parsley, chopped for garnish

Equipment

• Baking sheet or roasting pan
• Mixing bowl
• Sharp knife
• Cutting board
• Measuring spoons
• Spatula or tongs
• Oven mitts

Instructions

1. Preheat your oven to 425°F (220°C). This high temperature is key for getting crispy edges on your vegetables.
2. Prepare the vegetables: Wash and trim the Brussels sprouts by cutting off the stem ends and halving them. Cut the baby potatoes into halves or quarters, depending on their size, to ensure even cooking.
3. In a large mixing bowl, combine the Brussels sprouts and potatoes with olive oil, minced garlic, smoked paprika, dried thyme, salt, and pepper. Toss everything well to coat the vegetables evenly.
4. Spread the vegetables in a single layer on the baking sheet. Make sure they aren’t overcrowded to allow for proper roasting and browning.
5. Roast in the oven for 25-30 minutes, flipping halfway through with a spatula or tongs to brown all sides evenly. The Brussels sprouts should be caramelized and potatoes tender inside.
6. If using balsamic vinegar, drizzle it over the roasted vegetables immediately after removing them from the oven for a delicious tangy finish.
7. Garnish with fresh parsley and serve warm. Enjoy your flavorful, vegan roasted Brussels sprouts and potatoes!

Tips & Variations

For extra crispiness, soak the cut potatoes in cold water for 30 minutes before roasting to remove excess starch.

• Swap baby potatoes for sweet potatoes or Yukon gold for a different flavor profile.
• Add diced red onion or bell peppers to the mix for more color and sweetness.
• Try sprinkling nutritional yeast on top after roasting for a cheesy, nutty flavor boost.
• For a spicy kick, add a pinch of cayenne pepper or red pepper flakes to the seasoning mix.
• Use fresh herbs like rosemary or sage instead of thyme for a seasonal twist.

Nutrition Facts

Serving Suggestions

This dish pairs wonderfully with a variety of vegan mains and sides. Consider serving it alongside a protein-rich lentil loaf or chickpea patties for a balanced meal.

For a lighter option, it works beautifully with a crisp green salad dressed with lemon vinaigrette.

If you want to elevate the meal further, try topping it with a drizzle of tahini sauce or a squeeze of fresh lemon juice for added brightness. For hearty dinners, pair with a bowl of creamy soup or a grain bowl featuring quinoa or farro.

For more vegan inspiration, check out our Lemon Ricotta Pasta With Arugula Recipe and Lion’S Mane Mushroom Crumble Recipes. These dishes complement roasted veggies beautifully and add variety to your plant-based meal plan.

Conclusion

This Brussels sprouts roasted potatoes vegan recipe is a delicious, nutritious, and easy-to-make dish that’s sure to become a staple in your kitchen. With minimal ingredients and simple steps, it delivers maximum flavor and texture—crispy, caramelized Brussels sprouts paired with perfectly roasted potatoes.

It’s versatile enough to fit any season or occasion, whether as a weeknight side or a centerpiece for your next vegan feast.

By incorporating this recipe into your repertoire, you’re embracing wholesome ingredients and a cooking method that highlights their natural goodness. Plus, it’s a great way to enjoy vegetables in a way that feels indulgent yet healthy.

Don’t forget to explore more recipes like this and keep your meals exciting and satisfying!

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