Herbed Fingerling Potatoes and Brussels Sprouts

Recipe courtesy of :

Chef Sara Boan, Catskill Animal Sanctuary's Compassionate Cuisine program

Included In Cookbook:

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)

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 [1]) recipe.

Summary

Yield	Servings

Instructions

Preheat the oven to 400 degrees Fahrenheit. Line two baking trays with parchment paper, and set aside until needed.
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.