Breadcrumbs

lemon roasted fingerlings and 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:

  1. 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.
  2. In a small bowl, whisk lemon juice, garlic, mustard, honey, and remaining oil and salt until blended.
  3. Transfer vegetables to a large bowl; drizzle with vinaigrette and toss to coat. Serve warm.

 

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