Roasted Potatoes and Brussels Sprouts

by The Food Charlatan
Roasted Potatoes and Brussels Sprouts


·1 pound Brussels sprouts, trimmed
·1 lb potatoes, peeled and chopped into 1-2” pieces
·2 cloves garlic, smashed
·1/3 cup extra virgin olive oil
·1 teaspoon cumin
·1/2 teaspoon garlic salt
·1 teaspoon salt
·Black pepper. to taste
·1 tablespoon red wine vinegar
·Fresh thyme, to garnish (optional)


Preheat oven to 400 degrees F. Cut any large ones in half. Place in a large bowl. Add potatoes and garlic cloves to the bowl, then drizzle over olive oil and toss to coat. Add cumin, garlic salt, salt, and pepper to taste. Stir to coat. Drizzle a little olive oil onto a lined baking pan or spray it generously with nonstick spray. Pour veggies onto the pan and roast for about 40-45 minutes, or until browned and fork tender. Transfer veggies to a serving bowl and toss with the red wine vinegar to taste. Garnish with fresh thyme if desired, then serve.

My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!

— Vanda Murray

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