Sheet Pan Brussels Sprouts and Potatoes
Ingredients
The vegetables
-
1½
pounds
Brussels sprouts (trimmed and sliced in half)
-
1½
pounds
potatoes (such as fingerling, sliced in half)
-
4-5
cloves
garlic (minced)
The dressing
-
2
tablespoons
olive oil
-
2
teaspoons
apple cider vinegar
-
¾
teaspoon
salt
-
to taste
pepper
Instructions
- Preheat the oven to 425°F.
- Place the Brussels sprouts, potatoes, and garlic on a half sheet pan.
- In a small jar, shake together olive oil, vinegar, salt, and pepper until emulsified.
- Pour the dressing over the vegetables and toss until evenly coated.
- Bake for 25-30 minutes until tender when pierced with a fork.
- Serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
163
Total fat
5g
Total carbohydrates
26g
Total protein
7g
Sodium
331mg
Cholesterol
0mg
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