Ingredients:
2 LBS golden Yukon or red new potatoes (skins on) in slices/wedges
2 LBS Brussels sprouts, trimmed and halved
6 TBS extra virgin olive oil
1 tsp. salt
Fresh, cracked pepper
1/3 cup chopped fresh flat-leaf parsley
Sauce Ingredients:
1/3 cup fresh lemon juice
2 garlic cloves, minced
2 tsp. Dijon mustard
2 tsp. honey
½ tsp. salt
Instructions:
1. Preheat oven to 450 degrees.
Place Brussels sprouts & potatoes in large, pan greased with olive oil.
Drizzle with ¼ cup oil.
Sprinkle with 1 Tsp. salt and fresh, ground pepper
Toss to coat.
2. Roast uncovered for 30-40 minutes until veggies are lightly browned.
3. In a bowl, whisk lemon juice, garlic, mustard, and honey.
4. Remove veggies from oven and drizzle with sauce. and toss to coat.
Sprinkle with parsley and serve.
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