Brussels Sprouts Gratin

Lemon-Butter Brussels Sprouts

Pomegranate-Hazelnut Roasted Brussels Sprouts

Brussels Sprouts & Cauliflower Gratin

Brussels Sprouts au Gratin

Roasted Brussels Sprouts & Cauliflower

Brussels Sprouts & Kale Saute

Roasted Brussels Sprouts with Cranberries

Pickled Brussels Sprouts

Roasted Brussels Sprouts with Cranberries & Almonds

Lemon-Dilled Brussels Sprouts

Brussels Sprouts Salad

Brussels Sprouts with Leeks

Lemon-Pepper Brussels Sprouts

Garlic Roasted Brussels Sprouts

Brussels Sprouts and Grapes au Gratin

Roasted Brussels Sprouts with Sriracha Aioli

Roasted Brussels Sprouts with Pears

Home Recipes Ingredients Vegetables Potatoes

Lemon Roasted Fingerlings and Brussels Sprouts

Name: Lemon Roasted Fingerlings and Brussels Sprouts
Prep time: 15 min
Cook time: 20 min
Total time: 35 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

12 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 20 min.

Makes

8 servings

Updated: Oct. 19, 2022

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

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

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.

Lemon Roasted Fingerlings and Brussels Sprouts

Ingredients

Directions

Nutrition Facts

More from Taste of Home