Pan Roasted Smashed Rainbow Potatoes & Brussels Sprouts

I love springtime for all the delicious vegetables and beautiful colors that start to pop up. In our quest to keep our immune systems strong, part of what we need to do is eat healthier.

A good rule of thumb to live by when cooking and eating is, the more colorful the better. This means include as much colorful vegetables to your diet to increase your vitamins and nutrients. 

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Brussels Sprouts

  • High in fiber
  • High in vitamin K
  • High in vitamin C

Colorful Potatoes

  • More potassium than bananas
  • High in fiber
  • Low in sodium
  • Purple potatoes - low glycemic index
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  • High in vitamin C
  • Good source of folate


  • High in vitamin C
  • High in vitamin B6
  • High in manganese
  • Source of amino acids

Pan Roasted Smashed Rainbow Potatoes & Brussels Sprouts

  • 1/2 pound assorted colorful small potatoes
  • 1/2 pound Brussel's sprouts, quartered
  • 2 tablespoons olive oil
  • 5 cloves garlic, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • Juice of one lemon
  • Parsley for garnish

  1. Put whole potatoes in a pot of water with 2 teaspoons of salt.
  2. Bring to a boil and boil potatoes until fork tender, about 10-12 minutes. 
  3. Take potatoes out of the water. 
  4. Add the Brussels sprouts to the water and boil for 1 minute and take out.
  5. Heat a pan to medium-high heat with olive oil.
  6. Add whole potatoes and start to brown. 
  7. Then, add the chopped garlic to pan. 
  8. Saute for about 1 minute, then add the Brussels sprouts.
  9. Toss the garlic, potatoes and Brussels sprouts. 
  10. With a fork, smash the potatoes down, just enough to open up the potatoes. 
  11. Let potatoes and Brussels sprouts get crispy, watching the garlic that it doesn't burn, for about 10 minutes.
  12. Add lemon juice, toss and serve with parsley as garnish.
  13. You can add thin lemon slices for garnish as well.

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