If you are getting a produce box from Agricultural Connections this week, you’ll likely have fingerling potatoes. One of the best things to do with potatoes in general is to roast them. Many of you may have roasted potatoes before; this recipe adds brussels sprouts which is a fun way to add veg to your meal as well. Brussels sprouts are one of my favorite vegetables. Don’t let the soggy brussels sprouts from your childhood stop you from trying them roasted. They are really quite wonderful and full of flavor. Today’s recipe is from the lovely Oh She Glows recipe blog. Enjoy!
Roasted Fingerling Potatoes and Brussels Sprouts with Rosemary & Garlic
Serves 4-5 as a side
1 part brussels sprouts
2 parts fingerling potatoes
3 garlic cloves, minced
2 tbsp fresh minced rosemary
1 tbsp + 1 tsp extra virgin olive oil
1/2 tbsp Sucanat (unrefined cane sugar) (optional)
3/4 tsp fine grain sea salt
Freshly ground black pepper
1/4 tsp red pepper flakes (optional)
Preheat oven to 400F and line a large baking sheet with parchment paper. Rinse and scrub potatoes and pat dry. Slice in half lengthwise and place into large mixing bowl. Cut off stem of brussels sprouts and remove loose outer leaves. Rinse and pat dry. Place in bowl. Add the minced garlic, minced rosemary, oil, optional Sucanat, salt, pepper, and optional red pepper flakes into the bowl along with the potatoes and sprouts. Toss with your hands to combine and place on baking sheet. Roast for 35-38 minutes at 400F, stirring once half way through baking. Potatoes will be golden and brussels will be lightly charred when ready. Season with salt and pepper to taste and serve immediately.