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

Lemony Roasted Potatoes and Brussels Sprouts

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
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 191 kcal


  • 1.5 lbs Blushing Bell 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


  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 potato from The Little Potato Company.
** 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.