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raw potatoes and brussels sprouts on a baking sheet
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4.5 from 6 votes

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.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Keyword: Baby Potatoes, brussels sprouts
Servings: 4
Calories: 147kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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