Roasted Fingerling Potatoes and Brussels Sprouts
These Roasted Fingerling Potatoes and Brussels Sprouts are a delicious, easy to make side dish. The sprouts and potatoes are combined with fresh rosemary, shallots and olive oil to create a simple, yet elegant addition to any meal. Serve them up at your next Sunday supper or holiday dinner and they are sure to be a new favorite!
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Why Should I Roast Vegetables?
I am a huge fan of roasting vegetables as it is so easy to do. The slight crispiness and caramelization that occurs through roasting them brings out a delicious flavor. It does this by drawing out their natural sweetness. One of my favorite veggies to roast is the potato!
Looking for more roasted vegetable recipes? Try these out:
- Roasted Broccoli and Sweet Potatoes in Coconut Oil
- Roasted Cauliflower and Brussels Sprouts
- Hasselback Roasted Butternut Squash with Brie
What are the Health Benefits of Potatoes?
Potatoes are a good source of vitamins A, B6, and C. As an athlete, I love eating potatoes to fuel my body with carbohydrate and potassium. Did you know that one medium skin-on baked potato contains more potassium than a banana? One of the many reasons to include potatoes in to your diet!
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What do I need to make the Roasted Fingerling Potatoes & Brussels Sprouts?
There are just eight ingredients needed to make this flavorful vegetarian side dish. Here is what you will need:
- Fingerling Potatoes
- Brussels Sprouts
- Shallots
- Garlic
- Rosemary
- Olive Oil
- Sea Salt
- Black Pepper
Kitchen Items Needed:
How do I make the roasted potatoes and Brussels sprouts?
This recipe is really quite simple. There are basically just three steps to creating this lovely vegan side dish!
Step 1: Prepare the Vegetables
Preheat the oven to 400 degrees Fahrenheit. Clean and rinse 1 ½ pounds fingerling potatoes. Cut them in half lengthwise and place in a large bowl. Then, trim 1 pound of Brussels spouts, cut them in half and add them to the bowl. Peel and quarter shallots and add them to the bowl with the Brussels sprouts and fingerling potatoes.
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Step 2: Add Herbs and Olive Oil
Add a tablespoon of garlic and 1 ½ tablespoons of fresh rosemary (or 2 teaspoons of dried rosemary) to veggie mixture. Then, add in 2 tablespoons of olive oil, 2 teaspoons of salt and a teaspoon of black pepper to bowl. Toss everything until vegetables are well coated. Adjust spices to preference and spread vegetables on a large rimmed baking sheet coated with cooking spray.
Step 3: Roast vegetables, serve and enjoy!
Roast vegetables in oven at 400 degrees Fahrenheit for 30 minutes or until potatoes are golden and sprouts start to brown. Stir and turn over at least once during roasting time. Remove from oven, serve, and enjoy!
So Tell Me...
What is your favorite way to cook vegetables? Have you ever tried roasting potatoes? Do you use potatoes to help fuel your workouts?
Thank you so much for stopping by! As always, I would love to hear your thoughts in the comments section below. Have a great week!
Roasted Fingerling Potatoes and Brussels Sprouts
Ingredients
- 1 ½ lbs Fingerling Potatoes
- 1 lb Brussels Sprouts
- 2 Shallots quartered
- 1 tablespoon Garlic minced
- 1 ½ tablespoon of Fresh Rosemary minced
- 2 tablespoon of Extra Virgin Olive Oil
- 2 teaspoon of Coarse Sea Salt
- 1 teaspoon of Fresh Ground Black Pepper
Instructions
- Preheat oven to 400 degrees
- Clean and rise 1 ½ pounds of fingerling potatoes, cut in half and place in a large bowl.
- Trim 1 pound of Brussels sprouts, cut in half and add to the bowl with potatoes.
- Quarter shallots and add to bowl potatoes and sprouts.
- Add in 1 tablespoon of minced garlic, 1 ½ tablespoon of minced fresh rosemary, 2 tablespoon of EVOO, 2 teaspoon of coarse sea salt, and 1 teaspoon of fresh ground black pepper. Adjuste seasoning to taste.
- Toss to combine, then spread on a large rimmed baking sheet coated with cooking spray.
- Roast for approximately 30 minutes or until the potatoes are golden and sprouts begin to brown. Turn vegertables over at least once during roasting time.
- Remove from oven, serve and enjoy!
Nutrition
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