Roasted Fingerling Potatoes and Brussels Sprouts

potatoes and sprouts and shallots on a white plate with a fork.

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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Course: Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 30

Servings:

Calories: 127kcal

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!

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