Rosemary Roasted Fingerlings and Brussel Sprouts
This new blog feels like a giant, open room that I can’t wait to furnish. I am excited to fill this blog with new, fresh recipes.. maybe some old favorites, too.. I am loving it!
This recipe is a little bit old and a little bit new. I’ve always (I mean, since I’ve been a grown adult and learned how to roast vegetables) loved brussel sprouts and potatoes, but adding in fresh herbs takes it up a notch in sophistication. Luckily, it doesn’t increase the work much. What is it about fresh herbs that seems so fancy?
I’m planning on fashioning a special herb garden for myself this season- I’ll keep you updated on how that goes (or if it goes at all- I’m notorious for not keeping up with plants). My little man is eager to help me- maybe he’ll be the key to keeping things green this year. (Lord knows he loves a watering can.)
Sometimes the easiest recipes are the most satisfying. (Thank goodness!!) What are your favorite ways to use fresh herbs?
- 1 small bag brussel sprouts, rinsed and halved
- 1 small bag fingerling potatoes, rinsed and halved (or quartered)
- melted butter or olive oil to coat
- 1 tablespoon sea salt
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- cracked black pepper to taste
- Preheat the oven to 400 degrees.
- In a 9x13inch baking dish, combine brussel sprouts, potatoes and butter or olive oil and toss to coat.
- In a small bowl, combine the salt, rosemary, thyme and pepper and crush together with your fingers. Sprinkle over the vegetables and toss again.
- Roast for 45 minutes or until the potatoes are fork tender and the brussel sprouts are starting to caramelize and turn brown.
- Let cool a bit and serve along side your favorite main dish.