Roasted sheet pan vegetables are one of those things that seem simple, but if you’ve ever made them before, you know they don’t always turn out the way you expect.
Sometimes they’re soft instead of crispy… Sometimes they’re bland. And sometimes the potatoes need more time while the Brussels sprouts are already done.
That’s why I like this version of roasted Brussels sprouts and potatoes.
Everything roasts together.. the edges get caramelized, and the flavor actually has personality (for real).
Also, the maple syrup adds a little sweetness, the chipotle peppers (which I’m obsessed with) brings heat, and the garlic ties everything together.
It’s simple, but it tastes like you put more effort into it than you actually did.
Honestly, it’s one of those side dishes that quietly steals attention from the main meal.
Why You’ll Love This Roasted Potatoes and Brussels Sprouts Recipe
- The texture is exactly what you want. The potatoes turn golden and soft inside while the Brussels sprouts get crispy edges.
- The maple chipotle flavor is really good. The maple syrup brings sweetness while the chipotle peppers add smoky heat.
- It’s easy to make. Everything cooks on one sheet pan with very little prep.
- It works with almost any meal. Chicken, fish, steak, or even a grain bowl.
- It makes vegetables feel less boring. The smoky, sweet, and savory combination makes a big difference.
Before we get into the ingredients, here’s the one thing that really matters when making roasted Brussels sprouts and potatoes.
Heat and space.
You want the oven hot enough for the vegetables to caramelize, and you want them spread out enough on the pan so they roast instead of steam.
Once you get that part right, the rest is easy.
Ingredients for Roasted Brussels Sprouts and Potatoes
Potatoes: I used about 1½ pounds of potatoes for this recipe. Yukon gold or red potatoes work really well because they roast beautifully and stay creamy inside.
Brussels sprouts: About one pound of Brussels sprouts, trimmed and cut in half. When roasted, the edges get crispy and slightly nutty.
Oil: Oil helps the vegetables roast evenly and develop that golden color. I recommend using a high smoke point oil like avocado oil.
Garlic: Fresh garlic pairs perfectly with roasted vegetables.
Onion powder
Paprika
Salt and black pepper: To taste.
Diced chipotle peppers: Don’t skip these chipotle peppers. They make a huge difference.
Maple syrup: Just a little maple syrup helps the vegetables caramelize and balances the chipotle.
How to Make Roasted Brussels Sprouts and Potatoes
Step 1: Prepare the vegetables
Preheat your oven to 425°F.
Wash the potatoes and cut them into bite-sized cubes so they cook evenly. Trim the ends off the Brussels sprouts and slice them in half.
Keeping everything around the same size helps the vegetables roast evenly.
Step 2: Season the potatoes and brussels sprouts
Add the potatoes and Brussels sprouts to a large bowl.
Drizzle with oil and add the garlic, onion powder, paprika, salt, black pepper, diced chipotle peppers, and maple syrup.
Toss everything together until the vegetables are evenly coated.
Step 3: Roast until crispy
Spread the vegetables onto a baking sheet in a single layer.
Make sure they have space between them so they roast instead of steam.
Roast for 25 to 30 minutes, flipping halfway through, until the potatoes are golden and the Brussels sprouts are crispy on the edges.
Step 4: Serve
Taste and adjust salt if needed. Serve while everything is still warm and crispy.
Tips to Make These Roasted Brussels Sprouts and Potatoes Even Better
Cut the potatoes small enough so they cook at the same speed as the Brussels sprouts.
Roast at a high temperature. Lower heat tends to soften vegetables instead of caramelizing them.
Spread the vegetables out on the pan. If they’re crowded, they’ll steam instead of roast.
If you want to take the flavor a little further, a squeeze of lemon juice or a sprinkle of parmesan cheese at the end works really well.
These roasted Brussels sprouts and potatoes are great as a side dish, but honestly they’re good enough to eat on their own too.
Crispy Roasted Potatoes and Brussels Sprouts
Ingredients
For the Roasted Brussels Sprouts and Potatoes
- 1½ lbs potatoes - Yukon gold or red, cut into cubes
- 1 lb Brussels sprouts - trimmed and halved
- 3 tbsp oil
- 3 garlic cloves - minced
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt - or to taste
- ½ tsp black pepper
- 1 tbsp diced chipotle peppers in adobo sauce
- 1 tbsp maple syrup
Optional Toppings
- ¼ cup parmesan cheese - grated
- 1 tsp lemon juice
- ½ tsp chili flakes
Instructions
- Preheat oven to 425°F. Wash and cube the potatoes into bite-sized pieces. Trim the ends off the Brussels sprouts and slice them in half.
- Add the potatoes and Brussels sprouts to a large bowl. Drizzle with olive oil and add minced garlic, onion powder, paprika, salt, black pepper, diced chipotle peppers, and maple syrup. Toss everything together until evenly coated.
- Spread the vegetables onto a baking sheet in a single layer. Make sure they are not crowded so they roast instead of steam.
- Roast for 25–30 minutes, flipping halfway through, until the potatoes are golden and the Brussels sprouts are crispy on the edges.
- Remove from the oven and adjust salt if needed. Serve warm.
Notes
Maple syrup helps the potatoes and Brussels sprouts caramelize and balances the heat from the chipotle.
Do not overcrowd the pan or the vegetables will steam instead of roast.
