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Rosemary Balsamic Baby Potatoes and Brussels Sprouts
Rosemary Balsamic Baby Potatoes and Brussels Sprouts oven roasted to perfection, a simple, yet elegant and delicious side dish.
- 7 ounce brussels sprouts
- 16 ounce baby potatoes
- 2 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary
- salt and pepper to taste
Preheat oven to 450 F degrees.
Cut off the ends of the brussels sprouts and cut them in half. Cut the baby potatoes in half. Wash the brussels sprouts and potatoes and put in a big bowl.
Drizzle the olive oil and balsamic vinegar on the potatoes and brussels sprouts. Season with salt and pepper and add rosemary. Toss the potatoes well.
Place potatoes and brussels sprouts on a baking sheet and bake for about 30 to 40 minutes or until potatoes are done and golden.
Calories: 147kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 679mg | Fiber: 4g | Sugar: 3g | Vitamin A: 374IU | Vitamin C: 65mg | Calcium: 34mg | Iron: 2mg