Lemon Roasted Fingerlings & Brussels Sprouts
Total Time: 35 Minutes
Prep Time: 15 Minutes
Bake: 20 Minutes
Ingredients:
- 1 lb fingerling potatoes, halved
- 1 lb Brussels sprouts, trimmed and halved
- 6 Tbsp olive oil, divided
- 3/4 tsp salt, divided
- 1/4 tsp pepper
- 3 Tbsp lemon juice
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- 1 tsp honey
Yield: 8 Servings
Directions:
- Preheat oven to 425 degrees. Place potatoes and Brussels sprouts in a greased 15x10x1 inch baking pan. Drizzle with 2 Tbsp oil; sprinkle with 1/2 tsp salt and pepper. Toss to coat. Roast 20-25 minutes or until tender, stirring once.
- In a small bowl, whisk lemon juice, garlic, mustard, honey, and remaining oil and salt until blended.
- Transfer vegetables to a large bowl; drizzle with vinaigrette and toss to coat. Serve warm.