Pesto Potatoes and Brussels Sprouts
Pesto Potatoes and Brussels Sprouts are a hearty and rich side dish (or plant-based entree). Tender roasted potatoes and crispy brussels sprouts get slathered in my homemade Pistachio Lemon Pesto (or your favorite store-bought variety). It’s oh so yummy!
Update: This recipe was originally published in 2018 and has been republished with all new photos.
I recently shared my Pistachio Lemon Pesto and if you haven’t made it yet you really need to. It’s dairy free but holy moly you won’t be able to tell. Low on calories and very very big on taste! There are so many ways to enjoy it! On chicken, steak, or fish. Over noodles, zoodles, or spagetti squash. Today we’re talking about slathering it on roasted potatoes and brussels sprouts. Good grief, it’s good.
I made these Pesto Potatoes & Brussels Sprouts a few weeks ago for myself because my kids were enjoying pesto on tortellini. I wanted my pesto fix but wasn’t in the mood for pasta. This recipe did the trick beautifully.
Roasting brussels sprouts and potatoes makes them infinitely better than steaming or sautéing does. All that browning in the oven produces some crispiness on the outside that complements the softness of the inside perfectly. And it’s so simple! Just throw them in the oven with a little olive oil, salt, and pepper! BOOM.
Once they come out of the oven toss those magnificent morsels in the homemade Pistachio Lemon Pesto or a store-bought pesto. That’s it!
You’re going to love these Pesto Potatoes & Brussels Sprouts as a side dish or entree. (I enjoy a meatless entree several times a week and this is a fantastic option.)
For this recipes you’ll need (full list of ingredients and instructions are in the recipe card below):
- Fresh brussels sprouts
- Baby dutch yellow potatoes
- Olive oil
- Dried basil
Trim the bottom of each brussels sprout and peel away the first layer of leaves. That’s where you usually see the dirt and any brown sprouts. Once this is done you’ll have beautiful little bright green sprouts. Slice each sprout in half and add them to your baking sheet in a single layer. Slice the baby dutch yellow potatoes into semi circles and add to the sheet pan too.
Drizzle with oil. Season with salt, pepper, and basil. Place in the oven and bake until potatoes are tender. Stir in pesto before serving.
Can you roast frozen brussels sprouts?
Don’t do it. I know somebody will tell you can. I’ve heard it and I’ve tried it. It just doesn’t work. Roasting frozen veggies results in a mushy texture that just makes me sad. The best part of roasted vegetables are those crispy pieces so start with fresh veggies.
Can you use other vegetables?
You’re welcome to use other veggies; however, it’s important to select vegetables that cook in the same amount of time. For example, asparagus cooks in under 10 minutes so don’t add those with potatoes or brussels sprouts. Otherwise you’ll have some very sadly burned asparagus.
What potatoes are best to use?
Any potato will work but I prefer baby dutch yellow potatoes because they’re creamy and buttery tasting without any butter. Since they’re small they’re easy to cut to the appropriate size also.
You can use any yellow, gold, or russet potato you have on hand though. Just be sure to slice those potatoes so they’re slightly smaller than the brussels sprouts so everything can cook evenly.
What size sheet pan works best?
I recommend a 12 x 17. If you don’t have one large enough to fit all the potatoes and brussels sprouts in a single layer use a second baking sheet or just leave some veggies off. You definitely don’t want to pile everything on top of each other or you won’t get as much browning.
Is this recipe good for meal prep?
Absolutely! Just as with all roasted vegetables, they’re best fresh because that’s when you can really appreciate those crispy leaves. But I reheat these all the time! Keep in mind that reheated brussels sprouts and potatoes will be delicious and a bit softer.
How to serve this
Pesto Potatoes and Brussels Sprouts
- 1 1/2 lbs baby dutch yellow potatoes
- 16 oz fresh brussels sprouts
- 3 tbsp olive oil, extra virgin
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 – 4 tbsp Pistachio Lemon Pesto
- Preheat oven to 425 degrees.
- Trim the bottom of each brussels sprout and peel away the first layer of leaves. That’s where you usually see the dirt and any brown sprouts. Once this is done you’ll have beautiful little bright green sprouts.
- Slice each sprout in half (unless it’s already really small).
- Throw your brussels sprouts on a 12 x 17 baking sheet. You'll want a single layer. Don't pile them up one on top of the other or you won't get the beautiful browning from roasting that you desire.
- Slice your dutch baby yellow potatoes in half lengthwise. Slice each half horizontally a few times to create half circles.
- Drizzle with olive oil. Use your hands or a spatula to move the potatoes and brussels sprouts around in the oil so that all get coated evenly.
- Sprinkle with salt, pepper, and dried basil.
- Bake for 20 to 25 minutes.
- Remove from oven. Place finished brussels sprouts and potatoes in a large bowl. Add 3 to 4 tablespoons of Pistachio Lemon Pesto or a store-bought pesto. Gently stir so that everything gets covered in pesto before serving.