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Spicy Roasted New Potatoes and Brussels Sprouts | occasionallyeggs.com

Spicy Roasted New Potatoes and Brussels Sprouts

Roasted new potatoes and brussels sprouts, mixed with pomegranate, roasted garlic, and lots of spices, make for a beautiful holiday side dish.
Cuisine Vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4


  • 500 grams small potatoes halved
  • 500 grams brussels sprouts halved & bases removed
  • 6 cloves garlic with skin on
  • 1 clove garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • ½ teaspoon sumac
  • ¼ teaspoon cumin
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cayenne pepper

To serve:

  • ¼ cup fresh oregano chopped
  • ¼ cup pomegranate seeds
  • Juice of half a lemon


  • Preheat the oven to 200°C (400°F). Place the potatoes, sprouts, and garlic on the tray. Add the oil, sprinkle with the spices, and use your hands to mix until the vegetables are fully coated. Bake for 30-35 minutes, or until the potatoes are golden.
  • To serve, mix the oregano with the vegetables and place onto a large plate or serving tray. Top with the pomegranate, lemon juice, and additional oregano. Serve hot.


Serving: 4people