Lemon Parmesan Roasted Potatoes & Brussels Sprouts

Lemon Parmesan Roasted Potatoes & Brussels Sprouts – This simple spring side dish uses baby gold potatoes and brussels sprouts roasted with some olive oil, salt, and then tossed in fresh lemon juice and Parmesan cheese. This dish pairs with grilled meats or roast with some chicken sausage for a complete meal!

Spring is here and while we are still having some cool Florida days, the temps are definitely warming up and I’ve been ready to pull out the grill and to start enjoying dinners out on the patio by the pool. I like to mix up really quick and simple sides when grilling so I’m not constantly running back and forth from the stove to the grill. These Lemon Roasted Potatoes & Brussels Sprouts are the perfect spring side dish to serve with any grilled meats or you can also toss some sliced chicken sausage and make it a one-pan meal!

To make Lemon Parmesan Roasted Potatoes and Brussels Sprouts, you will need:

• baby gold potatoes
• brussels sprouts
• yellow onion
• extra virgin olive oil
• salt
• lemon
• parmesan cheese

Recipe Tips and Suggestions:

• This side is great for meal prepping if you want to double it to last a few meals. you can always toss it back into the oven or air fryer to heat.
• If you’d rather make this part of your main meal, you can slice up chicken sausage and toss and roast. You can also toss in shrimp or chicken into the oven to cook along with the potatoes and brussels sprouts.
• I like to use baby gold potatoes as they don’t take as long to cook, but you can use russet potatoes if that is what you have on hand or prefer to use.
• Feel free to add additional veggies to this like peppers or broccoli!

Looking for more perfect spring dishes? Try these!

Spring Pea Potato Salad

Spring Pea Pasta

Chopped Spring Salad

Print

Yield: 6 servings

Lemon Parmesan Roasted Potatoes & Brussels Sprouts

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Lemon Parmesan Roasted Potatoes and Brussels Sprouts - This simple spring dish comes together in a flash and is perfect with any grilled meats or as a base for a one-pan meal!

Ingredients

• 1 pound baby gold potatoes, sliced thin
• 2 cups fresh brussels sprouts, trimmed and sliced thin
• 1/2 yellow onion, sliced
• 3 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1 lemon
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 425 degrees. Add the sliced potatoes, brussels sprouts, and onions to a mixing bowl. Drizzle the olive oil and salt and toss to coat. Spread the mixture out on a baking sheet.
2. Roast the veggies for approximately 25 minutes or until the potatoes are golden and cooked.
3. Remove from the oven. Drizzle lemon juice, Parmesan cheese (and more salt (and pepper) to taste, if needed). Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1/6th
Amount Per Serving: Calories: 174Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 4mgSodium: 304mgCarbohydrates: 22gFiber: 4gSugar: 3gProtein: 5g

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