FoodLink - Purdue Extension

Roasted Brussels Sprouts, Potatoes, and Chicken

This is a versatile fall baked dish. It features potatoes and Brussels sprouts, but you can substitute other fall vegetables, such as parsnips, carrots, and cabbage.

Recipe adapted from the Produce for Better Health Foundation.

20 min
45 min
Total Time
1 hr 5 min
Servings: 4


3 cups Brussels sprouts (fresh or frozen, halved vertically, about 3/4 pound)
4 small red potatoes (cut into chunks)
1/2 cup onion (chopped)
2 cloves garlic (minced)
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup nonfat ricotta cheese (or cottage cheese)
1/4 cup part-skim mozzarella cheese (shredded)
2 tablespoons nonfat milk
1 pound boneless chicken breast (4 portions)


  1. Preheat oven to 325°F.

  2. Coat a 2-quart baking dish with cooking spray.

  3. It the same baking dish, add the Brussels sprouts, potatoes, onion, garlic, 1 tablespoon olive oil, salt, and pepper. Toss to coat.

  4. In a small bowl, mix cheese with milk.

  5. Coat chicken breasts with remaining olive oil.

  6. Nest chicken among vegetables in baking dish.

  7. Top with cheese mix.

  8. Cover baking dish with foil and bake for 40-45 minutes or until chicken is done (165°F with an instant-read thermometer).