Sheet Pan Brussels Sprouts and Potatoes
Sheet Pan Brussels Sprouts and Potatoes is a great way to achieve a delicious side dish with hardly any dirty dishes waiting for you when you're done! This recipe is an easy addition to almost any main course for dinner.
Servings 6 people
Ingredients
- 1 ½ pounds Brussels sprouts trimmed and sliced in half
- 1 ½ pounds potatoes such as fingerling, sliced in half
- 4 - 5 cloves garlic minced
- 2 tablespoons olive oil
- 2 teaspoons apple cider vinegar
- ¾ teaspoon salt
- pepper
Instructions
- Preheat oven to 425° F.
- Place the sprouts, potatoes, and garlic on a half sheet pan.
- 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.
- Bake until tender when pierced with a fork, 25 - 30 minutes. Serve warm.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Sheet Pan Brussels Sprouts and Potatoes
Amount Per Serving
Calories 163
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 331mg14%
Potassium 927mg26%
Carbohydrates 26g9%
Fiber 7g29%
Sugar 3g3%
Protein 7g14%
Vitamin A 855IU17%
Vitamin C 110.7mg134%
Calcium 90mg9%
Iron 5.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.