Roasted Brussels Sprouts and Potatoes with Balsamic-Dijon Dressing

10 oz small brussels sprouts, halved
1 lb Russet potatoes, cut into 2 inch chunks
1/2 lb onion, cut into wedges

for the dressing:
1/18 cup balsamic vinegar
1/8 cup olive oil
1 tablespoon Dijon mustard
leaves from one sprig of thyme

Preheat oven to 350. In a small bowl, whisk together all of the dressing ingredients. Set aside. Arrange the potatoes, brussels sprouts and onions in a single layer in a 11x 7 inch baking dish. Pour the dressing evenly over everything, then give the pan a good shake to help coat. Bake about 30-40 minutes or until the food has begun to caramelize. Leave it in if you like it a little extra crispy. Serve hot.

Yield: about 4 servings

Quick tip:
The trick to roasting a few different vegetables together is to cut them all the same size so they take roughly the same amount of time to bake.

My thoughts:

My husband always says that he didn’t think he like brussels sprouts until he ate some that I made. I’d like to think that is because of some cooking magic on my part, but really, done well, brussels sprouts are delicious. I took advantage of their sudden availability and the still chilly weather to roast some with potatoes, onion and a slightly Spring-y dressing.

When roasted, brussels sprouts become nutty-sweet and not at all cabbage-stinky like their ill-deserved reputation might suggest. Roasting is possibly the forgiving way to cook brussels sprouts. The longer they bake, the more caramelized and sweet they become.


  1. I’m a huge fan of roasted vegetables. Easy and sweet. I like the touch of mustard you added to the balsamic dressing- sounds delicious!

  2. yum! My mom told me of a trick she learned on Food network for roasting vegetables: put a cookie sheet or a roasting pan in the oven while it’s preheating: that way, the vegetables will get a better crust.

  3. I’ve never been a fan of brussels sprouts, but I have a pretty strict “no European cabbage” rule in my house. You say that roasting them makes them not stink; I might have to try it. My husband really likes them, so I’d love to find a way to make them palatable. I’ll have to try your recipe! (I’m also sending this to my mom, who also likes brussels sprouts and lives well beyond my minimum safe distance. Just in case.)

  4. Sauteing is a nonstinky way to prepare them as well. I find they only really stink after overboiling.

  5. my husband was the same way until i roasted sprouts too!

    I wrote almost the same thoughts on my sprouts too… it really does a number on the reputation for taste that sprouts have!

  6. Brussel sprouts are my absolute favorite. If I can find them fresh enough at our grocery store, then I am making this.

  7. thanks for this post! i actually have never had brussel sprouts in my life and have been thinking about making them since i’ve been seeing them in stacked in the produce section. i was looking at for a recipe, but will try this….mahalo!

  8. Yummy!
    Just happened to have all the ingredients yesterday when I got this recipe post, so I cooked them last night. It was a big hit with the fam. At a whim I substituted sweet potatos for half of the russet potatos. Extra colorful and a wonderful taste twist too. This one will go into my frequent flyer file… Thanks!

  9. I love to see all of the different ways food bloggers come up with to make Brussels sprouts!

  10. Roasted brussel sprouts are one of my all time new favorite things. I stir them up with some olive oil, dill and lime juice and roast away. I’ll have to give your recipe a try as well–it looks great!

  11. I live and breathe Brussels sprouts so would definitely be happy if this was put down in front of me. I really don’t understand why so many people hate them. I know it may have something to do with how when they were at school and the sprouts were boiled to within an inch of their lives and unceremoniously deposited onto the side of your plate but I imagine people have had a limp carrot of two in their time but still manage to retain a love for them.

  12. I recently made this…twice. First time, I roasted uncovered at 350, and after more than an hour, the vegetables weren't anywhere near done. Second time around I upped the temp to 375, covered the dish with foil for 20 minutes, then uncovered for an additional 20, and they were perfect. Don't know if this may help anyone else. I've roasted many times uncovered and it worked fine, but this was my first time using glass versus a metal pan?

  13. Juniperberry-
    Some ideas:
    Was food in a single layer? That cooks faster and more evenly.

    Is your oven temperature accurate? I've never had to roast cubed vegetables at 350 any where near as long as an hour nor have I ever had to cover them in foil.

    Where your vegetables in very large chunks? Not similar in size? That would slow down the cooking process.

    For this recipe I did use a Pyrex dish but I've also used (metal) baking sheets to do the same thing in the same amount of time so I don't think that is the issue.