This easy side dish has some zest thanks to lemon juice with crispy potatoes and Brussels sprouts. The trick to making sure the veggies stay crispy is to really spread them out on the baking sheet and ensure you’re not crowding and piling the veggies on.

Prep
5 mins
Cook
25 mins
Serves
4
Ingredients
7
Keep screen awake while cooking

Equipment

  • Baking sheets
  • Large bowl

Ingredients

Copy Ingredients Copied!
  • 1.5 lbs Little Potatoes, halved
  • 1 lb 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 pepper
  • 1/2 medium lemon, juiced
✦
NEW · AI

Personalize This Recipe.

Want to put your own spin on this recipe? It's easy — here's how it works: Pick an AI tool from the options below (not sure which? any of them work great!) A prompt is automatically loaded with this recipe's details — no copying or setup needed Just hit send, then chat back and forth to make it your own — swap ingredients, simplify steps, make it kid-friendly, or adjust for dietary needs Using Gemini? Your prompt is automatically copied — just paste it into the chat once the window opens.

Ask ChatGPT Ask Claude Ask Perplexity Ask Gemini

Instructions

  • Step 1

    Preheat oven to 425 °F and line one or two small sheet pans with non-stick paper.

  • Step 2

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

  • Step 3

    Place on baking sheet(s) and roast for 20 to 30 minutes.

  • Step 4

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