Roasted Brussels Sprouts & Garlic Mashed Potatoes
Elevate your dinner experience with Roasted Brussels Sprouts & Garlic Mashed Potatoes. This irresistible dish features perfectly roasted Brussels sprouts—golden and crispy on the outside, tender within—paired with creamy, buttery garlic mashed potatoes. Perfect for any occasion, this recipe is sure to impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 2 lbs russet potatoes, peeled and chopped
- 4 cloves fresh garlic, unpeeled
- 4 tbsp unsalted butter
- 3 tbsp olive oil
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss halved Brussels sprouts in a bowl with olive oil, salt, and pepper until evenly coated. Spread in a single layer on the baking sheet.
- Add unpeeled garlic cloves to the baking sheet. Roast for 20-25 minutes until Brussels sprouts are golden brown and crispy.
- Meanwhile, boil chopped russet potatoes in salted water until fork-tender (15-20 minutes). Drain and return to pot.
- Squeeze roasted garlic from their skins into the potatoes. Add butter, salt, and pepper; mash until smooth.
- For added richness, mix in Parmesan cheese into mashed potatoes or sprinkle over Brussels sprouts before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 295
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 20mg
Keywords: Ensure Brussels sprouts are dry before tossing with oil for maximum crispiness. Customize by adding herbs like thyme or rosemary for extra flavor. Leftovers can be stored in an airtight container for up to three days; reheat gently.