Your kitchen smells like roasted garlic, buttery potatoes, and slightly charred Brussels sprouts and you feel proud of yourself. I discovered this simple combo on a weeknight when I needed something cozy but not boring. Trust me, it became a household hit fast. You’ll get a crunchy, garlicky edge, soft potato comfort, and a veggie that actually behaves itself. Below I’ll walk you through the ingredients, the method (yep, I labeled them for you), tips, and tasty variations so you can make this tonight. Also, if you love bold garlic flavors, check out my take on cracked garlic steak tortellini for another garlic-forward dinner.
Why You’ll Love This Recipe
- Fast weeknight winner: ready in about 40 minutes.
- Comfort food with a veggie upgrade: satisfies cravings without feeling greasy.
- Garlicky without overpowering: fresh garlic and optional garlic powder balance each other.
- Versatile: serve as a side or main with protein additions.
Who said veggies can’t steal the show?
Ingredients You’ll Need
- 2 lb potatoes, peeled and cooked
- 5 cloves garlic, minced
- 1 cup onions, chopped
- 3 teaspoon garlic powder, optional
- 2 cups Brussels sprouts, cleaned and halved
- 1/4 cup olive oil
- salt, pepper to taste
How to Make (Step-by-Step)
STEP 1
Boil or steam the potatoes, but don’t cook them all the way. I recommend 15–20 minutes max, depending on your type of potato. Let cool and cut into inch-sized chunks.
STEP 2
For making the Garlic Brussels Sprouts, heat a pan with half of the oil. Add onions, Brussels sprouts, and garlic and roast all for around 10 minutes until lightly browned and golden.
STEP 3
Add optional garlic powder and mix with the potatoes and more of the oil. Cook for another 10 minutes until the potatoes are completely done.
Alternatively you can put the garlic, Brussels sprouts, and onions on a baking sheet prepared with parchment paper. Season with salt and pepper. Roast everything for around 10 minutes at 425°F. Then add potatoes, and continue roasting for an extra 15 minutes.
Pro Tips for the Best Results
- Dry Brussels sprouts well to get a better char.
- Don’t overcrowd the pan or baking sheet; give veggies space to brown.
- Parboil potatoes slightly underdone so they crisp without turning mushy.
- Use olive oil for flavor but try butter for a richer finish.
- Add lemon zest or a splash of vinegar at the end to brighten flavors.
- Season well with salt and pepper; they make everything sing.
- Rest potatoes after boiling to let steam escape before cutting.
- Flip sprouts halfway through to get even browning.
I first made this when I burned dinner and had to improvise. I grabbed frozen sprouts, a couple of sad potatoes, and five cloves of garlic because I panic-bought them. The dish turned out way better than my original plan, and my partner declared it “the best accidental dinner ever.” Who knew mistakes could taste this good? FYI, roasting the garlic gently tames the heat if you worry about vampiric garlic breath.
Fun Variations & Topping Ideas
Variations:
- Add crumbled bacon or pancetta for smoky meatiness.
- Toss in halved cherry tomatoes near the end for a pop of acid and color.
- Make it a main by stirring in cooked sausage, shredded chicken, or chickpeas.
- Try a Mediterranean twist with olives, sun-dried tomatoes, and feta; drizzle good olive oil and sprinkle oregano.
Toppings:
- Grated Parmesan or Pecorino for salt and umami.
- Toasted pine nuts or chopped walnuts for crunch.
- A drizzle of honey or balsamic glaze for sweet-savory contrast.
- Fresh herbs like parsley or thyme brighten the plate.
Storing and Reheating
Cool leftovers to room temperature before refrigerating. Store in an airtight container for up to 4 days. Reheat on the stovetop with a splash of oil to keep potatoes crisp, or use the oven at 375°F for 10–12 minutes. Do not freeze well because potatoes change texture, but you can freeze roasted sprouts alone.
Leftover ideas
- Stuff into pita or wraps with greens and a smear of mayo or yogurt.
- Also pair with my crispy cheesy garlic parmesan focaccia bread for maximum garlic vibes.
- Fry up an omelet and fold the mixture in for a power breakfast.
- Turn into a hash: add another onion and cook until everything crisps.
- Blend into a chunky soup with stock and cream.
- Use as pizza topping.
Frequently Asked Questions (FAQ)
Can I use frozen Brussels sprouts?
Yes, but thaw and pat dry to avoid sogginess. I prefer fresh for texture.
What potatoes work best?
I use Yukon Gold or red potatoes for creaminess and good roasting texture.
Can I make this gluten-free?
Absolutely; the recipe contains no gluten unless you add a topping or side that does.
How do I make it less garlicky?
Use fewer fresh cloves and skip the garlic powder. Roast garlic more gently for milder flavor.
Can I make this ahead?
Yes, you can prep components the day before and finish in the oven when ready. Keep potatoes and sprouts separate in the fridge to avoid soggy vegetables.
Conclusion:
This Garlic Brussels Sprouts Potatoes dish checks all the boxes: easy, flavorful, and flexible. You can serve it as a hearty side or boost it into a main with protein. If you want a similar roast technique and extra ideas, I like this thorough recipe for Roasted Potatoes and Brussels Sprouts – Spend With Pennies. Give it a try, leave a comment, and drop a rating if you feel generous. Tell me how you doctored it—did you add bacon, nuts, or a naughty drizzle of honey?
Garlic Brussels Sprouts Potatoes
Ingredients
Main Ingredients
- 2 lb potatoes, peeled and cooked Use Yukon Gold or red potatoes for best results.
- 5 cloves garlic, minced Fresh garlic for brightness.
- 1 cup onions, chopped Adds flavor to the dish.
- 3 teaspoon garlic powder, optional Use if you want a stronger garlic flavor.
- 2 cups Brussels sprouts, cleaned and halved Fresh Brussels sprouts preferred.
- 1/4 cup olive oil Use for flavor and roasting.
- salt, pepper to taste Season according to preference.
Instructions
Preparation
- Boil or steam the potatoes for 15-20 minutes until slightly tender. Let cool and cut into inch-sized chunks.
- In a pan, heat half of the olive oil. Add onions, Brussels sprouts, and garlic. Roast for around 10 minutes until they are lightly browned.
- Add optional garlic powder and combine with the potatoes and the remaining olive oil. Cook for another 10 minutes until the potatoes are fully cooked.
- Alternatively, roast the garlic, Brussels sprouts, and onions on a baking sheet at 425°F for around 10 minutes. Then add potatoes and continue roasting for an additional 15 minutes.
