A simple pan-roasted side with crispy garlic Brussels sprouts and potatoes.
introduction
This Crispy Garlic Brussels & Potatoes is a quick, tasty side you can make any night. The edges get brown and crunchy while the inside stays soft. If you like strong garlic and crisp potatoes, this is for you. For a similar crisp roast with herbs, try crispy roast potatoes with rosemary and garlic.
why make this recipe
Make this recipe when you want a warm, easy side that goes with many main dishes. It needs simple ingredients you likely have. It is great for weeknights and also works for guests. You get texture, flavor, and a bit of comfort in one pan. If you want a potato-skin style crisp, also see addictively crispy garlic herb roasted potato skins for inspiration.
how to make Crispy Garlic Brussels & Potatoes
- Trim and halve the Brussels sprouts. Cut small potatoes in half or dice larger ones so pieces cook evenly.
- Mince garlic and mix with olive oil, salt, and pepper.
- Toss sprouts and potatoes in the oil and garlic so they get a light coat.
- Roast or pan-fry until the outsides are brown and crisp and the insides are tender. Stir or shake the pan so pieces brown on all sides.
- Finish with a sprinkle of grated Parmesan and fresh herbs if you like.
For another crisp Brussels idea with bacon and air fryer method, check air fryer crispy Brussels sprouts with bacon.
Ingredients :
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb baby potatoes, halved (or diced if larger)
- 4-5 cloves garlic, minced
- 3 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- Grated Parmesan cheese for garnish (Optional)
- Fresh herbs like rosemary or thyme for added flavor (Optional)
Directions :
Preparation:
- Preheat oven to 425°F (220°C) if roasting. Wash and dry the sprouts and potatoes. Trim ends from sprouts and cut potatoes to similar size.
Cooking:
- Toss sprouts and potatoes with olive oil, garlic, salt, and pepper in a bowl.
- Spread in one layer on a baking sheet cut-side down, or heat a large skillet over medium-high heat and add the mix.
- Roast for 20–30 minutes, stirring once or twice, until edges are brown and crisp. If pan-frying, cook 12–18 minutes, stirring so all sides get color.
- Add Parmesan and herbs in the last 2 minutes if using.
Serving:
- Taste and add more salt or pepper. Serve hot as a side to meat, fish, or a simple grain dish.
how to serve Crispy Garlic Brussels & Potatoes
Serve hot on a plate next to roasted chicken, grilled fish, or a simple steak. They also pair well with a grain bowl or tossed over salad greens. Add a squeeze of lemon for brightness or extra Parmesan for richness.
how to store Crispy Garlic & Potatoes
Let cool to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or in a skillet to keep them crisp. Avoid the microwave if you want to keep the texture.
tips to make Crispy Garlic Brussels & Potatoes
- Dry vegetables well before oiling so they crisp better.
- Cut pieces similar size so they cook evenly.
- Use high heat for browning.
- Do not crowd the pan or baking sheet; crowding steams them.
- Add garlic later if you roast for a long time to prevent burning.
- Reheat in a skillet or oven to keep crisp.
variation (if any)
- Add bacon bits for a smoky flavor.
- Toss with a little lemon zest or a splash of balsamic vinegar for brightness.
- Use sweet potatoes for a different sweet-savory mix.
- Add chili flakes for heat.
FAQs
Q: Can I use frozen Brussels sprouts or potatoes?
A: Fresh is best. Frozen can get soft and may not crisp well. If you use frozen, thaw and dry them first.
Q: Can I make this in an air fryer?
A: Yes. Cook at 380°F (195°C) for 10–15 minutes, shaking once, until crisp.
Q: Do I need to peel the potatoes?
A: No. Baby potatoes have thin skin and add texture. Peel larger potatoes if you prefer.
Q: How do I stop the garlic from burning?
A: Add minced garlic partway through cooking or lower the heat in the last minutes.
Q: Can I make this ahead for a party?
A: You can roast then keep warm in a low oven, but for best crispiness reheat in a hot oven or skillet just before serving.
Conclusion
For a bright lemon twist on roasted potatoes and Brussels, see this easy guide on Lemony Roasted Potatoes and Brussels Sprouts – My Kitchen Love.
Print
Crispy Garlic Brussels & Potatoes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and tasty side featuring crispy garlic Brussels sprouts and tender potatoes, perfect for weeknight meals or entertaining.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb baby potatoes, halved (or diced if larger)
- 4–5 cloves garlic, minced
- 3 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- Grated Parmesan cheese for garnish (Optional)
- Fresh herbs like rosemary or thyme for added flavor (Optional)
Instructions
- Preheat the oven to 425°F (220°C) if roasting.
- Wash and dry the Brussels sprouts and potatoes, then trim ends from the sprouts and cut potatoes to similar size.
- Toss the sprouts and potatoes with olive oil, garlic, salt, and pepper in a bowl.
- Spread the mixture in one layer on a baking sheet cut-side down, or heat a large skillet over medium-high heat and add the mix.
- Roast for 20–30 minutes, stirring once or twice, until the edges are brown and crisp. If pan-frying, cook for 12–18 minutes, stirring to color all sides.
- Add Parmesan and herbs in the last 2 minutes if using.
- Taste and add more salt or pepper as needed. Serve hot.
Notes
For best crispiness, dry vegetables well before oiling and avoid crowding the pan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Brussels sprouts, potatoes, side dish, crispy, garlic, vegetarian