Roasted Fingerling Potatoes and Brussels Sprouts
Ingredients
The vegetables
-
0.80
kg
fingerling potatoes
-
0.34
kg
brussels sprouts
The aromatics
-
3
cloves
garlic, minced
-
2
tbsp
fresh minced rosemary
The seasoning and oil
-
1
tbsp
extra virgin olive oil
-
1
tsp
extra virgin olive oil
-
½
tbsp
Sucanat (optional)
-
¾
tsp
fine grain sea salt
-
1/4
tsp
red pepper flakes (optional)
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Rinse and scrub the fingerling potatoes, pat dry, and slice them in half lengthwise.
- Prepare the brussels sprouts by cutting off their stems and removing loose outer leaves, then rinse and pat dry.
- In a large mixing bowl, combine the potatoes and brussels sprouts.
- Add minced garlic, minced rosemary, olive oil, optional Sucanat, salt, pepper, and optional red pepper flakes to the bowl.
- Toss the mixture by hand to combine and spread it out on the baking sheet.
- Roast in the oven for 35-38 minutes, stirring once halfway through, until potatoes are golden and brussels sprouts are lightly charred.
- Season with Herbamare or salt and pepper to taste, then serve immediately.
Nutrition Facts (estimated)
Servings
4-5
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
300mg
Cholesterol
0mg
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