I was brainstorming what types of super EASY dinners I might be in the mood to make when arriving back home right at 5:00 pm on a school night after a busy weekend out of town. With all the unpacking of dirty clothes and packing of school lunches ahead of us, I knew dinner had to be quick or I’d be tempted to eat out (not my first choice after eating out so much while away).
So, the winning home cooked dinner turned out to be Simple Seafood (from my first cookbook – I love how fish takes no time at all to cook!) with a side of the Sheet Pan Brussels Sprouts and Potatoes that I am sharing below. Roasting a variety of different produce together is a great way to achieve an almost one-dish dinner with hardly any dirty dishes waiting for you when you’re done!
Sheet Pan Brussels Sprouts and Potatoes
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and sliced in half
- 1 1/2 pounds potatoes, such as fingerling, sliced in half
- 4 - 5 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons apple cider vinegar
- 3/4 teaspoon salt
- pepper
Instructions
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Preheat oven to 425° F.
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Place the sprouts, potatoes, and garlic on a half sheet pan.
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In a small jar with a tight-fitting lid, shake together the oil, vinegar, salt, and pepper until emulsified. Pour over the veggies and toss together with your hands until evenly combined.
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Bake until tender when pierced with a fork, 25 - 30 minutes. Serve warm.
Recipe Notes
We recommend organic ingredients when feasible.
Why Fruit Snacks Aren’t a Healthy Snack by Sally
I make this in large batches and we eat as a meal. The thought that veggies must be paired with a meat to complete a dinner really doesn’t have to be the case. It may be preferred for some, but often times with enough veggies, there’s no need for the meat. The fun part is you get to be creative, open-minded to different types of meals. Thanks for a great recipe. My daughter loves this meal.
I completely agree! Great recipe.
This does look delicious! I bet it would be good with some Parmesan cheese grated on top!!