Onion Roasted Potatoes with Brussels Sprouts


  • 1/4 cup Dry Onion Soup Mix (or 1 packet Lipton)
  • 2 lbs of potatoes, cubed
  • 1 lb brussels sprouts, trimmed and sliced thin
  • 1-2 sweet peppers, cubed (optional)
  • 1/3 cup olive oil

Dry Onion Soup Mix (makes equivalent of 2 packets , or 1/2 cup total, or 2 oz. total)

  • 1/2 cup dried chopped onions
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp celery seed or flakes
  • 1/2 tsp pepper
  • 1 tsp dried parsley
  • 1 tsp salt


  1. For Dry Onion Soup Mix: Combine spices and store in an airtight container for up to 6 months.
  2. Preheat oven to 450F. Mix together in a large bowl: 1/3 cup Dry Onion Soup Mix, potatoes, brussels sprouts, sweet peppers if using, and olive oil. Spread out on a large baking sheet. Bake at 450 degrees 20 minutes, stir, then continue cooking another 10-15 minutes until potatoes are tender and golden brown. Brussels sprouts will be crispy and dark.
Source: Soup mix recipe from Kristen Chidsey, revised and tested by Andrea Chavez

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