Maren's Lemon Roasted Brussel Sprouts and Potatoes

 

This is a great side dish!

Image from Here.

 

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.

Roasted Brussel Sprouts with Maple and Balsamic Glaze

Adding bacon, maple syrup and balsamic glaze to your roasted vegetables to switch things up makes a very tasty side (or main!) dish!!!

On a 11x 17 cookie sheet combine:
-Vegetables:  Chopped carrots, red onion, and brussel sprouts (cut brussel sprouts into fourths or sixths depending on size)
-Season with salt and pepper
-1-2 TBS Maple Syrup

-Roast vegetables for 20 minutes at 425 until vegetables tender and beginning to brown.  Remove from oven and toss with crumbled bacon.  Top with additional balsamic glaze if desired.  I like Trader Joes Balsamic Glaze.

Brussel Sprouts with Carrots

If you don't like brussel sprouts...you probably don't prepare them right! Two hints: make sure the sprouts are fresh and cut them into fourths. These tasted like candy the other day! I really like the combo of carrots and brussel sprouts.

Steam until tender:
Diced Carrots
Brussel Sprouts (cut into fourths)
-Season with Forrest Lime Dressing