(1)

Roasted Idaho Potatoes and Brussels Sprouts

Rate This Article

Comment On This Article

 Roasted Idaho Potatoes and Brussels Sprouts

Even if you're not a fan of Brussels sprouts, you should give this side dish a try. You just might surprise yourself!

Serves: 4

Cooking Time: 15 min

What You'll Need:
  • 1 pound Idaho potatoes, washed, peeled, and cut into 1-inch cubes
  • 1 pound Brussels sprouts, washed, trimmed, and halved, with tough outer leaves removed
  • 1/3 cup olive oil, divided
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/4 cup fresh lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey
What To Do:
  1. Preheat oven to 425 degrees F. Coat a large roasting pan with cooking spray.
  2. In prepared roasting pan, toss potatoes, Brussels sprouts, 1-1/2 tablespoons oil, salt and black pepper to taste.
  3. Bake about 15 minutes, or until tender and beginning to brown, gently stirring halfway through.
  4. Meanwhile, in a small bowl, combine lemon juice, remaining oil, garlic, mustard,and honey, whisking to combine. Pour vinaigrette over potato and Brussels sprouts mixture, and toss to combine. Season with additional salt and pepper to taste. Serve warm.
  • Tasty Quick & Easy Recipes
  • Helpful Cooking Tips & Hints
  • Themed eCookbooks
  • Special Partner Offers
  • ...and so much more

Enter Your Email:

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Connect with Us

Find us online

Facebook Google Plus Twitter Pinterest Twitter RSS