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.
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℉.
- 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
Serving: 1serving | Calories: 147kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 21mg | Potassium: 680mg | Fiber: 4g | Sugar: 3g | Vitamin A: 377IU | Vitamin C: 65mg | Calcium: 37mg | Iron: 2mg