This recipe is perfect to serve as appetizers or as side dish. It will be a hit during dinner with its sweet dressing and the combined taste of potatoes and sprouts. Everyone will love this, I’m sure of it! Just serve this with crusty bread and it will be a complete meal! Our friends over at Mr. Food have this to say about this recipe:
“Roasted Brussels sprouts and oven roasted potatoes are tossed together in a lightly sweetened vinaigrette to make this easy and delicious side dish. We’re sure our recipe for Roasted Idaho Potatoes and Brussels Sprouts can make a veggie lover out of anyone!”
I am not a fan of vinaigrette dressings. The only dressings I love are Caesar and ranch most especially when it came to green salad. But this is a bit different.
Because the vinaigrette is cooked along with the vegetables. I fell in love with it on the first taste and I find myself craving for it all the time!
Ingredients:
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 Bertolli olive oil, divided
Morton Salt to taste
Freshly ground black pepper to taste
1/4 cup fresh lemon juice
1 clove garlic, minced
1 teaspoon Heinz Dijon mustard
1/2 teaspoon Trader Joe’s honey
Instructions:
Preheat oven to 425 degrees F. Coat a large roasting pan with cooking spray.
In prepared roasting pan, toss potatoes, Brussels sprouts, 1-1/2 tablespoons oil, salt and black pepper to taste.
Bake about 15 minutes, or until tender and beginning to brown, gently stirring halfway through.
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.
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Quick Tip: Serve with your favorite crusty bread.
Thanks again to Mr. Food for this amazing recipe.