My aunt brought this warm 4 ingredient tray over and I have been making it non stop

My aunt Helen showed up one cold Sunday with a warm little white baking dish cradled in her oven-mitted hands, and the whole house smelled like roasted potatoes and the toasty, nutty scent of Brussels sprouts. She laughed and said, “It’s just four things tossed on a tray,” but we all went back for seconds, then thirds. This oven baked 4-ingredient shaved Brussels potato bake is exactly that: a simple farmhouse-style dish with just potatoes, Brussels sprouts, olive oil, and salt. It reminds me of the kind of practical, no-fuss cooking I grew up with in the rural Midwest—stretching humble vegetables into something cozy and special without a lot of extras. It’s the sort of recipe you make once and then find yourself putting together over and over, because it fits right into real life: a hot oven, a single pan, and a comforting side that tastes like it took more effort than it did.

This bake is lovely served straight from the white dish alongside a simple roast chicken, pork chops, or meatloaf, with maybe a green salad or sliced tomatoes on the side if they’re in season. It also pairs nicely with baked fish or a skillet of sausages for a heartier supper. I like to set it in the middle of the table and let everyone spoon out their own mix of soft potato chunks and crispy, charred Brussels leaves. If you have leftovers, they reheat well in a hot skillet with an egg on top for breakfast or tucked into a warm tortilla for a quick, rustic lunch.

Servings: 4

1 1/2 pounds small yellow or red potatoes, scrubbed and cut into 1-inch chunks

Preheat your oven to 425°F (220°C). Pull out a medium white baking dish or any shallow 9x13-inch baking dish. There’s no need to grease it further since you’ll be using olive oil.

Prepare the potatoes: Scrub the potatoes well and pat them dry. Cut them into roughly 1-inch chunks so they roast up tender on the inside but still hold their shape. If some pieces are a little smaller or larger, that’s all right—this is a homey dish, not fussy.

Shave the Brussels sprouts: Trim off the tough stem ends of the Brussels sprouts and remove any wilted outer leaves. Using a sharp knife, slice them thinly from top to bottom so you end up with lots of little ribbons and loose leaves. They don’t have to be perfect; those loose leaves are what get extra crispy and browned.

Combine in the baking dish: Add the potato chunks and shaved Brussels sprouts directly into the white baking dish. Drizzle the olive oil evenly over the vegetables and sprinkle the salt over the top.

Toss to coat: Using clean hands or two large spoons, toss everything together right in the dish until the potatoes and Brussels sprouts are well coated with the oil and the salt is evenly distributed. Spread the mixture out in an even layer so there’s plenty of room for the edges to crisp.

Bake until tender and browned: Place the dish on the middle rack of the preheated oven. Bake for 25 minutes, then carefully stir and turn the vegetables so new edges are exposed to the heat. Return to the oven and bake for another 15 to 20 minutes, or until the potatoes are soft when pierced with a fork and many of the Brussels sprout leaves are browned and lightly charred around the edges.

Rest and serve: Let the dish sit for 5 minutes on the counter so the heat evens out and the potatoes finish softening. Taste and add a pinch more salt if needed. Serve the bake warm right from the white dish, making sure everyone gets a mix of soft roasted potato chunks and crispy, charred green Brussels leaves in each spoonful.

This recipe is meant to be as simple and dependable as the tray my aunt carried in, but once you’ve made it a few times, you can nudge it in different directions without losing its spirit. For a touch of richness, you can sprinkle a small handful of grated Parmesan or cheddar over the top during the last 5 minutes of baking, just until it melts. If you like a little color and bite, add a few grinds of black pepper or a pinch of red pepper flakes along with the salt. To keep it firmly in the 4-ingredient spirit, think of these as occasional extras, not everyday necessities. You can also swap in sweet potatoes for half of the regular potatoes for a slightly sweeter, more autumnal taste, or use a mix of Brussels sprouts and thinly sliced cabbage if that’s what you have in the crisper drawer. If your oven runs hot and the Brussels leaves are getting too dark before the potatoes are tender, simply lay a loose piece of foil over the top for the last 10 minutes of baking. Leftovers reheat beautifully in a hot skillet with just a drop of oil until the edges re-crisp, and they’re wonderful with a fried egg on top or tucked into a warm pita for a quick, thrifty meal.