Roasted Brussels Sprouts and Potatoes

Name: Roasted Brussels Sprouts and Potatoes
Yield: 3 servings
Ingredients: 1 lb Brussels sprouts, stems and outer leaves removed, cut in half lengthwise; 2 medium red potatoes, cut into wedges; 3 tbsp extra virgin olive oil; ½ tsp sea salt; ¼ tsp black pepper; 1 tsp garlic powder; 2 tbsp aged balsamic vinegar

Home / Recipes / Roasted Brussels Sprouts and Potatoes

By Micki Brown

CategorySide Dishes

Yields3 Servings

1 lb Brussels sprouts, stems and outer leaves removed, cut in half lengthwise

2 medium red potatoes, cut into wedges

3 tbsp extra virgin olive oil

½ tsp sea salt

¼ tsp black pepper

1 tsp garlic powder

2 tbsp aged balsamic vinegar

Preheat oven to 400 degrees.

Place the olive oil and spices into a one-gallon size plastic bag; shake until blended.

Add the potatoes and halved Brussels sprouts, shake and massage until all of the veggies are coated with the oil and spices.

Flip the veggies over and continue baking for another 20-25 minutes

Drizzle with the balsamic vinegar. Serve and enjoy!

Ingredients