Lemon Roasted Fingerlings and Brussels Sprouts
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:
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Ingredients for - Lemon Roasted Fingerlings and Brussels Sprouts

1. 1 pound fingerling potatoes, halved -
2. 1 pound Brussels sprouts, trimmed and halved -
3. 6 tablespoons olive oil, divided -
4. 3/4 teaspoon salt, divided -
5. 1/4 teaspoon pepper -
6. 3 tablespoons lemon juice -
7. 1 garlic clove, minced -
8. 1 teaspoon Dijon mustard -
9. 1 teaspoon honey -

How to cook deliciously - Lemon Roasted Fingerlings and Brussels Sprouts

1. Stage

Preheat oven to 425°. Place potatoes and Brussels sprouts in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt and pepper. Toss to coat. Roast 20-25 minutes or until tender, stirring once.

2. Stage

In a small bowl, whisk lemon juice, garlic, mustard, honey and remaining oil and salt until blended. Transfer vegetables to a large bowl; drizzle with vinaigrette and toss to coat. Serve warm.

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