Lemon Roasted Fingerlings and Brussels Sprouts

3


6 made it | 3 reviews | 0 photos
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Serves
8
Prep
15 minutes
Cook
20 minutes
Lemon Roasted Fingerlings and Brussels Sprouts

Roasted Brussels sprouts and fingerling potatoes tossed in a delicious lemony sauce!


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.


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Reviews 3


DebraS
0
January 7, 2021
I've actually made this a few times now. Love. It.
MaryF
0
December 9, 2020
ElizabethW
0
November 22, 2020