Roasted Brussels Sprouts and Potatoes

By Micki Brown

Category
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
1

Preheat oven to 400 degrees.

2

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

3

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

4

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

5

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

6

Drizzle with the balsamic vinegar. Serve and enjoy!

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

Directions

1

Preheat oven to 400 degrees.

2

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

3

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

4

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

5

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

6

Drizzle with the balsamic vinegar. Serve and enjoy!

Roasted Brussels Sprouts and Potatoes