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Lemon Roasted Fingerlings and Brussels Sprouts

My trick to roasting veggies is to choose ones that cook in the same amount of time. Other combinations to try? 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


  • 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


  • 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.
  • 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.
Nutrition 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.

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Average Rating:
  • Bonnie.Mae
    Oct 19, 2020

    Loved it! So yummy the lemony sauce is addictive. My husband who doesn't usually love a lot of lemon in dishes - loved these.

  • angela32
    Oct 3, 2020

    These were good, I loved them but my guys weren't fond the lemony tang so I doubt I'd make them again. However, if you love lemon, I highly recommend!

  • Tonia
    Jan 24, 2020

    I made no adjustments, and my family loved it. Super easy to put together!

  • Toni
    Mar 30, 2019

    I did not make any adjustments. It was delicious!

  • annrms
    Jul 30, 2018

    I did not cut the brussels and fingerlings in half. I roasted them the required time. The potatoes roasted perfectly, but the Brussels sprouts were too over done for our tastes. We enjoyed the taste of the vinaigrette. I will make this again but will add the sprouts halfway through the cooking time.

  • Maureen
    Feb 20, 2018

    It was delicious, unique, not too expensive, and quick to make. My only critique would be that I felt the lemon juice overpowered the honey, a bit. Next time, I'll just add a bit more honey. The texture and flavor and simplicity all make this recipe a keeper!

  • PrplMonky5
    Oct 14, 2017

    I used baby red potatoes that I quartered. I also cut the recipe in half (1/2 lb potatoes, 1/2 lb brussel sprouts). I feel like the lemon was a tad forward, but only a tad and probably just personal preference. Despite that, this was absolutely delicious. I put it in the oven for 10 minutes, turned, then another 9 minutes. Might crank it back to 8 minutes next time. I'll definitely make this again!

  • geipa
    Mar 12, 2017

    Very good although I had to add extra cooking time. It needed more of the vinaigrette though, otherwise very tasty.

  • zegunism
    Jul 10, 2016

    No comment left

  • randcbruns
    Dec 26, 2014

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