Lemon Roasted Fingerlings and Brussels Sprouts

Name: Lemon Roasted Fingerlings and Brussels Sprouts
Prep time: 15 min
Total time: 35 min
Yield: 8 Servings
Ingredients: 1 pound fingerling potatoes, halved; 1 pound Brussels sprouts, trimmed and halved; 6 tablespoons olive oil, divided; u00be teaspoon salt, divided; u00bc teaspoon pepper; 3 tablespoons lemon juice; 1 garlic clove, minced; 1 teaspoon Dijon mustard; 1 teaspoon honey

By Potatoes, Side dish, Vegetarian Roasting

July 30, 2020

The key to roasting vegetables together on a sheet pan is to make sure they cook at the same time. These Lemon Roasted Fingerlings and Brussels Sprouts do just that. The vegetables are tossed in a wonderfully, tangy sauce of lemon juice, Dijon mustard, garlic and honey. I love things that take little effort but have big results.

Prep: 15 mins
Cook: 20 mins
Yields: 8 Servings

Ingredients

1 pound fingerling potatoes, halved

1 pound Brussels sprouts, trimmed and halved

6 tablespoons olive oil, divided

¾ teaspoon salt, divided

¼ teaspoon pepper

3 tablespoons lemon juice

1 garlic clove, minced

1 teaspoon Dijon mustard

1 teaspoon honey

Directions

1Preheat oven to 425° F. Put the potatoes and Brussels sprouts in a greased 1 baking sheet. Drizzle with 2 tablespoons oil; sprinkle with ½ teaspoon 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. Transfer vegetables to a large bowl; drizzle with vinaigrette and toss to coat. Serve warm.

Recipe from the Taste of Home, by Courtney Gaylord, Columbus, Indiana.

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