Roasted Brussels Sprouts and Potatoes

By Micki Brown

Serves 2-3



½ to ¾ pound 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 heaping 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. Place on a large rimmed baking sheet in a single layer. Place in oven and bake for 25 minutes. Flip the veggies over and continue baking for another 20-25 minutes. Drizzle with the balsamic vinegar. Serve and enjoy!