Roasted Potatoes and Brussels Sprouts

by The Food Charlatan
Roasted Potatoes and Brussels Sprouts


·1 pound Brussels sprouts, trimmed
·1 lb potatoes, peeled and chopped into 1-2” pieces
·2 cloves garlic, smashed
·1/3 cup extra virgin olive oil
·1 teaspoon cumin
·1/2 teaspoon garlic salt
·1 teaspoon salt
·Black pepper. to taste
·1 tablespoon red wine vinegar
·Fresh thyme, to garnish (optional)


Preheat oven to 400 degrees F. Cut any large ones in half. Place in a large bowl. Add potatoes and garlic cloves to the bowl, then drizzle over olive oil and toss to coat. Add cumin, garlic salt, salt, and pepper to taste. Stir to coat. Drizzle a little olive oil onto a lined baking pan or spray it generously with nonstick spray. Pour veggies onto the pan and roast for about 40-45 minutes, or until browned and fork tender. Transfer veggies to a serving bowl and toss with the red wine vinegar to taste. Garnish with fresh thyme if desired, then serve.

We are loving our first Ooooby box, my kids asked if they could visit [the growers] to thank them for the amazing apples! Too cute. Totally pleased with the quality, quantity and ease. It was like opening a treasure box.

— Kim

Get started!

Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.