Roasted Potatoes and Brussels Sprouts with Red Pepper Sauce

Jules has really been into Brussels sprouts lately (as she showed in our fridge tour), and while she could eat them the same way every day, if I'm gonna enjoy it then I gotta mix it up. Roasted potatoes and Brussels sprouts are a timeless pair - add a roasted red pepper sauce and this one is definitely a new favorite. The beauty of this dish is that it takes very little prep and easy to find ingredients: You may even have a lot of what you need already in the pantry and fridge!

Scalloped Edge Bowl | Matte Black Cutlery | Gingham Napkin (similar)

To start, preheat the oven to 450 degrees, and place a sheet pan in the oven to preheat. The trick that helps prevent food from sticking is to start with a hot pan and add oil to the food, not the pan. Save that one in your back pocket.

Next we'll prep the fresh ingredients. Cut off the base of the washed Brussels sprouts and remove some of the tough or damaged outer leaves. Slice the sprouts in half and set aside. Wash and dry the potatoes and cut them into pieces similar to the size of the Brussels sprouts — about 1.5 inches square each.

Prep Bowls (similar) | Cutting Board | Chef's Knife | Honey Pot (similar) | Graza "Sizzle" Olive Oil

Bring a pot of water to boil and season it with salt. Parboil the potatoes for 10 minutes then drain them (reserving the cooking water). Place them on a plate or sheet pan lined with a towel to dry out. Drop the Brussels sprouts into the boiling water for 3-4 minutes, and drain them in a colander.

Add the potatoes to a large bowl and toss them with avocado oil (good for high-heat cooking), salt, pepper, garlic powder, and onion powder or your preferred seasoning blend. Carefully remove the hot sheet pan from the oven and spread the potatoes overtop. Roast the potatoes for about 5 minutes.

Add the drained Brussels sprouts to the bowl, and toss with avocado oil and the seasoning blend. Add the Brussels sprouts to the same pan in the oven and let them all continue roasting for 10-15 minutes — depending on how crispy you like your potatoes.

Now we'll make the sauce in our blender or food processor, but first, let's talk artichoke hearts. Companies are trying to maximize profits by giving you a little more than just the heart to maximize the weight. That part is really fibrous and tough, and does not blend well into a sauce so we'll want to remove it. Trim the marinated artichoke hearts to remove the tough outer leaves and any extra on top (I show an example of this in the video below). These get added to the food processor.

Next we'll drop in sun-dried tomatoes packed in olive oil, roasted red bell peppers, and nuts like pine nuts, cashews, or even peanuts if you don't have an allergy in your house. We'll add coarse-grain mustard, lemon zest, fresh lemon juice, and honey. Blend the sauce for about 10 seconds until it's just coming together. Add some good olive oil, salt, and pepper to taste, and then continue blending for another 30 seconds until it's thick and smooth.

White Serving Bowl | Silverware

Once the potatoes and Brussels sprouts are done cooking, add them to a mixing bowl. Drizzle about a half cup of dressing over the bowl, toss, and sprinkle over some capers. Use the extra sauce for dipping vegetables or slathering on chicken....it's good in so many applications.

The fluffy texture of the potatoes goes so well with the creamy Brussels sprouts, and the sauce's bright, roasted flavor really takes this up a notch. It's a great side that's fancy enough for entertaining but easy to put together with the help of a few pantry staples. Let me know how you like it in the comments!

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Roasted Potatoes and Brussels Sprouts with Red Pepper Sauce

Recipe by Chris Marcum

4.7 from 7 votes

Course: SidesDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• For the Potatoes

• 2 lbs medium red potatoes, washed & quartered

• 2 tbsp avocado oil

• 1 1/2 tsp salt

• 1/2 tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• For the Brussels Sprouts

• 2 lbs Brussels sprouts, washed, trimmed and cut in half

• 1 tbsp avocado oil

• 1 1/2 tsp salt

• 1/2 tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• For the Red Pepper Sauce

• 6 marinated artichoke hearts, fibrous bits trimmed and discarded

• 3 marinated sun dried tomatoes

• 4-5 whole roasted red bell peppers

• 1/4 cup pine nuts or cashews

• 1 tsp coarse grain mustard

• 1 tsp lemon zest

• 1/4 cup fresh lemon juice

• 1 tbsp honey

• 1 1/2 tbsp fruity olive oil

• TT salt and pepper

• Optional

• Capers

Directions

• Bring a large pot of water to a boil. Season heavily with salt. Also preheat oven to 450 and place a roasting pan in as it heats.
• Parboil and Roast the Potatoes
• Once the water is boiling, add the potatoes to the pot and boil for 10 minutes. Strain out the potatoes and set aside on a paper towel-lined pan to dry and fluff up. Toss in a bowl with the other potato ingredients and add to the heated pan in the oven for 5 minutes.
• Parboil and Roast the Brussels
• Once the potatoes come out of the water, add the Brussels and boil for 3-4 minutes. Remove to a paper towel-lined pan to dry. Toss in a bowl with the other Brussels ingredients and, once the potatoes have cooked for about 5 minutes, add the Brussels to the same pan as the potatoes in the oven. Roast for another 10-15 minutes.
• Make the Sauce
• Combine all of the sauce ingredients in a food processor and blend for 30-60 seconds, stopping to scrape the side from time to time, until a mostly smooth sauce is achieved.
• Finish and Serve
• Once the potatoes and Brussels have finished roasting, add to a large bowl along with 1/2 cup or so of the sauce. Toss to coat evenly, and add more sauce as desired (save any remaining sauce for other uses - it's great on lots of things). Add some capers over top if desired and serve warm.