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Lemon Pepper Roasted Potatoes and Brussels Sprouts

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PREP TIME
10 min
COOKING TIME
30 min
TOTAL TIME
40 min
SERVINGS
6 servings
Lemon Pepper Roasted Potatoes and Brussels Sprouts
Ingredients
  • 1 1/2 pounds small red potatoes, quartered
  • 1 pound Brussels sprouts, trimmed and halved lengthwise
  • 2 teaspoons lemon-pepper seasoning
  • 1 teaspoon seasoned salt
  • 2 tablespoons olive oil
Instructions
1
Preheat your oven to the highest temperature setting, which is 400 degrees Fahrenheit. Next, cover a substantial baking sheet with aluminum foil to make cleanup easier.
2
In a large container, merge the potatoes and Brussels sprouts. Sprinkle a generous amount of lemon pepper and seasoned salt over these vegetables, then mix until they are evenly coated. Drizzle a moderate amount of olive oil over the top and blend until everything is well combined.
3
Spread the vegetables out in a single layer on the prepared baking sheet, making sure they do not overlap or touch one another.
4
Place the baking sheet in the preheated oven and cook for 15 minutes. Using a utensil, gently turn the vegetables over and continue cooking until they achieve your desired level of browning, which should take about 15 more minutes.