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Home » Side Dish » Lemony Roasted Potatoes and Brussels Sprouts

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Lemony Roasted Potatoes and Brussels Sprouts

2021-11-03 by Samantha
Jump to Recipe Print Recipe
Crispy tender Potatoes and Brussels Sprouts with bright lemony flavour. The perfect side dish for a Sunday Supper or the Holidays. #potatoes #recipe #ad via @mykitchenloveCrispy tender Potatoes and Brussels Sprouts with bright lemony flavour. The perfect side dish for a Sunday Supper or the Holidays. #potatoes #recipe #ad via @mykitchenlove

Crispy tender Roasted Potatoes and Brussels Sprouts with bright lemony flavour. The perfect side dish for a Sunday Supper or the Holidays.

Lemony Roasted Potatoes and Brussels Sprouts on too light grey stacked plates with a scattering of parsley on top.

These Lemony Roasted Potatoes and Brussels Sprouts are exactly what your dinner (or holiday!) table is calling for.

Some zest thanks to lemon juice, crispy on the outside and tender on the inside potatoes, and ultra crispy (no soggy ones here) Brussels Sprouts.

A side dish with a scrumptious result for your (minimal) kitchen efforts? Let’s get cooking!

Lemony Roasted Potatoes and Brussels Sprouts up close on a white plate with meat and gravy on the side.

This Sheet Pan Brussels Sprouts and Potatoes use a red creamer potato Blushing Belle. They’re a beautiful red tender-skinned Creamer potato which makes this a red and green side dish perfect for the Holidays.

Any creamer, baby, nugget or even fingerling potato will work well in this roasted potatoes and brussels sprouts recipe.

Cooking prep with a bag of red Creamer potatoes, brussels sprouts, a whole lemon, and a garlic clove.

Substitutions / Variations:

  • Potatoes: while a red creamer potato was used in this recipe, any smaller sized potato will work well.
  • Brussels Sprouts: while they can be polarizing (even in this house, I adore them, my husband does not) broccoli makes for the best substitute.
  • Garlic: skip if you’re not feeling it.
  • Olive oil: any vegetable oil such as Canola, Grapeseed, Avocado, or sunflower will work.
  • Lemon: I don’t recommend a variation on this ingredient, it makes the potatoes sing and Brussels Sprouts shine.
Lemony Roasted Potatoes and Brussels Sprouts on a sheet pan with lemon slices and chopped parsley on top.

Should you boil the potatoes before roasting?

Nope! Creamer potatoes are so convenient in their size for roasting purposes that that they eliminate the need to be boiled before roasting.

Lemony Roasted Potatoes and Brussels Sprouts up close on a white plate with lemon slices and chopped parsley on top.

How do you roast Brussels Sprouts so that they are not soggy?

Using a large enough sheet pan (or two if necessary) is the key to keep the Brussels Sprouts from getting soggy during roasting.

The Brussels Sprouts need to have space between them and the other ingredients to allow for them to crisp up and prevent them from steaming.

A little space to breathe, some high oven temperature, and a touch of oil will create the crispy Brussels Sprout side dish you’re looking for.

Lemony Roasted Potatoes and Brussels Sprouts up close on a white plate with meat and gravy on the side.

Other Roasted Potato Side Dishes:

  • 5-Ingredient Muffin Tin Potatoes
  • Roasted Potatoes and Asparagus
  • Crispy Salt and Vinegar Potatoes
  • Muffin Tin Christmas Potatoes
5 from 5 votes
Lemony Roasted Potatoes and Brussels Sprouts on too light grey stacked plates with a scattering of parsley on top.
Print
Lemony Roasted Potatoes and Brussels Sprouts
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Crispy Lemony Roasted Potatoes and Brussels Sprouts.

Course: Side Dish
Cuisine: American
Keyword: Christmas side dish recipe, holiday side dish recipe, oven roasted potatoes, roasted Brussels Sprouts, Thanksgiving side dish recipe
Servings: 4 servings
Calories: 191 kcal
Ingredients
  • 1.5 lbs Creamer Potatoes*, halved
  • 1 lbs Brussels Sprouts, bottoms trimmed and halved
  • 1 medium garlic clove, minced
  • 1 tsp olive oil
  • 1/2 tsp fine sea salt
  • 1/2 tsp ground black pepper
  • 1/2 medium lemon, juiced about 2 tbsp lemon juice
US Customary – Metric
Instructions
  1. Preheat oven to 425° F and line one large or two small sheet pans with non-stick paper.

  2. In a large bowl, stir together oil, garlic, salt and pepper. Add potatoes and Brussels Sprouts and toss until well coated.

  3. Place on baking sheet(s) and roast for 20-30 minutes**.

  4. Carefully remove from oven and coat in lemon juice. Serve hot.

Recipe Notes

* or any Creamer, fingerling, baby or nugget potato.
** You can flip the potatoes and Brussels Sprouts at the 10 or 15 minute mark if you wish, I prefer that one side gets ultra crispy and this allows the oven to remain at temperature the entire cooking period.  

 

Nutrition Facts
Lemony Roasted Potatoes and Brussels Sprouts
Amount Per Serving
Calories 191 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 329mg14%
Potassium 1167mg33%
Carbohydrates 41g14%
Fiber 8g33%
Sugar 4g4%
Protein 7g14%
Vitamin A 860IU17%
Vitamin C 132mg160%
Calcium 71mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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About Samantha

Mom of twins, a singleton, and wife to a hungry husband. The food demands that surround me, have pushed me to lead our food life more simply, nutritiously, and deliciously. It’s a good day when family, friends, and food intersect.

Previous Post:Rosemary and Juniper Roast Turkey is the juiciest and perfectly roast turkey. The cooking method is packed with tips for a crispy exterior and a juicy interior.Rosemary Roast Turkey Recipe
Next Post:Honey Goat’s Cheese Ball RecipeHoney Goat's Cheese Ball with chopped rosemary and crushed pepper flakes on the exterior with cracker on a plate and festive decor around.

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Hi, I’m Samantha!

Thanks for coming by! I'm a mom with 3 young daughters, a wife, and a foodie trying to keep my head above water with simple, delicious, and nutritious food. Let me know if you have any questions or comments. I'd love to hear from you! Read More…

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