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10 minutes
30 minutes
40 minutes
- 1.5 pounds small red potatoes, quartered
- 1 pound Brussels sprouts, trimmed and halved lengthwise
- 2 teaspoons lemon-pepper seasoning
- 1 teaspoon seasoned salt
- Preheat the oven to 400 degrees F (200 degrees C) and prepare a large baking sheet by lining it with foil.
- In a large bowl, mix together potatoes and Brussels sprouts. Sprinkle lemon pepper and seasoned salt over them, then toss to coat. Drizzle with olive oil and mix until everything is evenly coated. Spread out onto the baking sheet in a single layer.
- Roast in the preheated oven for 15 minutes, then flip vegetables with a spatula and roast for another 15 minutes or until they reach your desired level of browning.
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