These straightforward oven-roasted potatoes and brussels sprouts with lemon pepper and seasoned salt only require five ingredients. This goes well with pig, beef, or chicken.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
Ingredients
- 1 ½ pounds small red potatoes, quartered
- 1 pound Brussels sprouts, trimmed and halved lengthwise
- 2 teaspoons lemon-pepper seasoning
- 1 teaspoon seasoned salt
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil.
- Combine potatoes and Brussels sprouts in a large bowl. Sprinkle lemon pepper and seasoned salt over the top and toss to coat. Drizzle olive oil over the top and toss until evenly combined. Spread out onto the prepared baking sheet in a single layer.
- Cook in the preheated oven for 15 minutes. Using a spatula, flip vegetables over and continue cooking until desired browning is achieved, about 15 more minutes.
- Try to use large Brussels sprouts that are similar in size to the potatoes.
Reviews
Personally, HATE Brussel Sprouts, but husband and son ate these like it was the best thing ever. I followed the recipe except for one step. I cooked the potatoes through to the half way point, THEN added the sprouts. I didn’t want to chance burning them. My two men LOVED this recipe. It is going in my book. Thanks.
Used Old Bay seasoning instead ( guest favorite) and same as listed. Huge success and will make this a staple in my guest rotations. Delicious combination
No Change At All, It Was Great, Will Make It Again