Lemon Roasted Fingerlings and Brussels Sprouts3
6 made it | 3 reviews | 0 photos
Roasted Brussels sprouts and fingerling potatoes tossed in a delicious lemony sauce!
- 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
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.
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.
January 7, 2021
I've actually made this a few times now. Love. It.
December 9, 2020
November 22, 2020