Show Subscription Form

Lemon Roasted Fingerlings and Brussels Sprouts Recipe
Lemon Roasted Fingerlings and Brussels Sprouts Recipe photo by Taste of Home

Lemon Roasted Fingerlings and Brussels Sprouts Recipe

Read Reviews
5 6
Publisher Photo
My trick to roasting veggies is to choose ones that cook in the same amount of time. Try pairing up cauliflower florets with baby carrots or okra with cherry tomatoes.— Courtney Gaylord, Columbus, Indiana
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 8 servings


  • 1 pound fingerling potatoes, halved
  • 1 pound Brussels sprouts, trimmed and halved
  • 6 tablespoons olive oil, divided
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 3 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey


  1. 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. 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. Yield: 8 servings.
Originally published as Lemon Roasted Fingerlings and Brussels Sprouts in Simple & Delicious February/March 2014

Reviews for Lemon Roasted Fingerlings and Brussels Sprouts

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Dec. 26, 2014

"Another great recipe. We love fingerling potatoes and the lemon with these just takes them over the top. YUM!"

Reviewed Dec. 16, 2014

"I love this recipe! It goes well with chicken or beef and it was a rave at family gatherings."

Reviewed Dec. 4, 2014

"Huge hit in our family!! Great side dish!"

Reviewed Jul. 13, 2014

"Delicious! Grilled some steaks and served this on the side. It got rave reviews."

Reviewed Feb. 8, 2014

"Used the large marble sized potatoes instead of fingerlings....absolutely delicious! Thank you, Courtney. Good ideas about using other veggies, too. I did add a teaspoon Penzey's shallot pepper to the vinaigrette and I cut down on the oil by 1 1/2 tablespoons. Cooked for me in 20 minutes."

Loading Image