Roasted Diced Potatoes and Brussels Sprouts Recipe

Preheat the Oven

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.

Prepare the Vegetables

1. In a large bowl, combine the diced potatoes and halved Brussels sprouts.
2. Drizzle the olive oil over the vegetables and toss to coat evenly.

Season the Vegetables

1. Sprinkle the garlic powder, onion powder, dried thyme, dried rosemary, paprika, salt, and pepper over the vegetables.
2. Toss again to ensure all pieces are well-coated with the seasoning.

Arrange on the Baking Sheet

1. Spread the seasoned potatoes and Brussels sprouts in a single layer on the prepared baking sheet. Make sure there is enough space between the pieces for even roasting.

Roast the Vegetables

1. Place the baking sheet in the preheated oven.
2. Roast for 25-30 minutes, stirring halfway through, until the vegetables are golden brown and tender. The potatoes should have crispy edges, and the Brussels sprouts should be caramelized.

Finish and Serve

1. If using, drizzle the balsamic vinegar over the roasted vegetables and toss gently to combine.
2. Transfer to a serving dish and garnish with chopped fresh parsley.