Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
- 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.
Recipe by Oven Love at https://www.ovenloveblog.com/rosemary-roasted-fingerlings-and-brussel-sprouts/
3.1.09