These roasted baby potatoes with Brussels sprouts deliver rich, tangy flavor without dairy. Nutritional yeast is the secret ingredient that gives them a savory, cheesy note. Best served hot alongside other vegetables or in warm salads, they also make a tasty lunchbox snack and can be enjoyed cold—so feel free to double the recipe for easy leftovers. I always plan to have extras, though they often disappear by midnight.
Roasted Baby Potatoes with Brussels Sprouts
TheGreedyVegan
A simple, dairy-free roasted vegetable side full of flavor from nutritional yeast and garlic.
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Prep Time
10 mins
10 mins
Cook Time
30 mins
30 mins
Total Time
40 mins
40 mins
Course
Dinner
Dinner
Servings
4
4
Calories
124 kcal
124 kcal
Ingredients
- 250 g Brussels sprouts (about ½ lb)
- 250 g Baby potatoes (about ½ lb)
- 1 Garlic bulb
- 3 tablespoon Nutritional yeast
- 3 tablespoon Oil (olive or vegetable)
- 1 teaspoon Ground black pepper
- 1 teaspoon Salt
Instructions
-
Preheat the oven to 200°C (180°C fan / gas 6).
-
Trim and halve the Brussels sprouts and potatoes as needed so pieces are similar in size for even roasting. If your produce is already small and uniform, you can skip this step. Break the garlic bulb into individual cloves but leave the skins on.
-
Place the vegetables and whole garlic cloves in an ovenproof dish. Drizzle with oil, sprinkle with nutritional yeast, salt, and pepper, and toss to coat evenly.
-
Roast for about 30 minutes, or until the potatoes are tender and the sprouts are nicely caramelized. Serve hot with other vegetables or add to warm salads. Leftovers are great cold or reheated.
Nutrition
Nutrition Facts
Roasted Baby Potatoes with Brussels Sprouts
Serving Size
1 serving
Amount per Serving
Calories
124
% Daily Value*
Fat
11 g
17%
Sodium
565 mg
25%
Carbohydrates
17 g
6%
Fiber
4 g
17%
Sugar
2.5 g
3%
Protein
6.7 g
13%
* Percent Daily Values are based on a 2,000 calorie diet.
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