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Herbed Fingerling Potatoes and Brussels Sprouts

Recipe courtesy of : 
Chef Sara Boan, Catskill Animal Sanctuary's Compassionate Cuisine program

Description

Fingerling potatoes are festive, adorable (so tiny!), and incredibly delicious, and make a great accompaniment for tasty but oft-maligned Brussels sprouts. In this dish, they roast together with fresh rosemary, garlic, and a touch of maple syrup for a stand-out side dish that will win over even the pickiest of eaters. A Chef Sara Boan Compassionate Cuisine (Compassionatecuisine.org) recipe.

 

Ingredients

2 1⁄2
Fingerling Potatoes (scrubbed, patted dry, and cut lengthwise)
1 1⁄2
Brussels Sprouts (washed, trimmed, and halved)
6 cloves
Garlic (minced)
3 tablespoons
Fresh Rosemary (finely chopped)
2 tablespoons
Olive Oil
1 tablespoon
Maple Syrup
1 1⁄2 teaspoon
Salt
 
Freshly Ground Pepper (to taste)

Summary

Yield
Servings
This recipe is: 
Gluten-Free, Nut-Free, Soy-Free

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. Line two baking trays with parchment paper, and set aside until needed.
  2. Place the prepared potatoes and Brussels sprouts in a large bowl, then add the garlic, rosemary, olive oil, maple syrup, salt, and pepper, and mix well with your hands until the vegetables are well-coated. Spread evenly onto the prepared baking sheets, then transfer to the oven. Bake for 35 to 40 minutes, stirring once halfway through baking, until the vegetables are tender and slightly caramelized. Serve immediately.