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Lemon Roasted Fingerlings and Brussels Sprouts Recipe

Lemon Roasted Fingerlings and Brussels Sprouts Recipe

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. YIELD:8 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

3/4 cup: 167 calories, 10g fat (1g saturated fat), 0 cholesterol, 256mg sodium, 17g carbohydrate (3g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.

Reviews for Lemon Roasted Fingerlings and Brussels Sprouts

Sort By :
MY REVIEW
randcbruns
Reviewed Dec. 26, 2014

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

MY REVIEW
mikobb1
Reviewed Dec. 16, 2014

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

MY REVIEW
jstowellsupermom
Reviewed Dec. 4, 2014

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

MY REVIEW
cindiak
Reviewed Jul. 13, 2014

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

MY REVIEW
annrms
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."

MY REVIEW
cathy1106
Reviewed Jan. 8, 2014

"This is a recipe full of flavor and an easy weeknight side dish. It will definitely be added to my "favorites" and anxious to try it in the summer with some of my garden vegetables."

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