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
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.
Recipe information
Cooking:
15 min.
Servings per container:
8
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