Brussels Sprouts and Potatoes

Nathalie Dupree prepares a roasted Brussels sprouts and potato dish that could complement a meal or stand alone as a main course. (Chris Hanclosky/Staff)

Serves 4

This recipe can include both Brussels sprouts and potatoes, or just one of them, as they are roasted and coated separately. The virtue is that they can be cooked ahead, then when ready to serve returned to the oven and cooked 5 minutes or so.


1/2 pound Brussels sprouts

1/2 pound potatoes, well scrubbed

11/2 to 3 tablespoons olive or other cooking oil

1 to 2 tablespoons mustard seed

1/4 to 1/2 cup mustard, preferably Dijon


Freshly ground black pepper


Preheat oven to 400 degrees. Oil a 15x10-inch baking sheet, or spray with nonstick spray.

To prepare the Brussels sprouts: Cut in half and toss in enough of the oil to coat. Season with salt and pepper. Spread the Brussel sprouts on a baking sheet in one layer. Roast in the oven tossing occasionally, about 10-15 minutes or until lightly tinged with brown on the edges, but still crunchy. Remove from oven and set aside. When ready to serve, toss with 1 tablespoon mustard seed and return to the oven for about 5 minutes. Remove and toss in 2 to 3 tablespoons mustard sufficient to coat the Brussels sprouts. Serve hot on the same plate as the potatoes, below, either tossed together or separately.

To prepare the potatoes: If using small potatoes, like fingerlings, or new potatoes, halve the potatoes. If using larger potatoes, like Yukon Golds, cut into 11/2-inch chunks. Toss the potatoes with enough of the oil to coat and season liberally with salt and pepper. Spread the potatoes on the baking sheet, allowing room between them. Roast in the oven, tossing once or twice with some until the potatoes are soft in the center and a rich brown on the outside, 30 to 45 minutes depending on size. Remove from the oven. Whenever ready to serve, toss the hot potatoes in 1 tablespoon mustard seed and return to the oven for another 5 minutes. Remove and add 2 tablespoons mustard, tossing with a spoon to coat the potatoes lightly. Serve hot with the Brussels sprouts, above, either tossed together or separately.

Variations: 2-3 garlic cloves, finely chopped, can be added with the mustard seed.

Nathalie Dupree is the author of 14 cookbooks, including the James Beard award-winning “Mastering the Art of Southern Cooking.” She lives in Charleston and may be reached through