Save on Pinterest

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

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

  • 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.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • 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.

  • randcbruns
    Dec 26, 2014

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

  • mikobb1
    Dec 16, 2014

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

  • jstowellsupermom
    Dec 4, 2014

    Huge hit in our family!! Great side dish!

  • cindiak
    Jul 13, 2014

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