Brrr it is really starting to feel like Fall here in Washington, D.C. The air is cool and our trees are (finally) starting to turn! It seems odd that only a week ago I was celebrating an 80 degree day with Double Chocolate Nice Cream and today, the high is only in the 50s, sigh. To warm up this chilly day, I decided to make some Maple Roasted Brussels Sprouts and Fingerling Potatoes. I have never been a huge brussels sprout fan until lately and now, I can’t stop eating them! I’m convinced it’s all in the way that they are cooked!!
What I love about this recipe is how simple it is. Throw all the ingredients into a bowl and your halfway there, not to mention it is the perfect vegetable side for the fall! I especially love all of the flavors going on in this dish and the contrast between the rosemary and maple gives off a really unique flavor. Plus, they are simple to make and require very little prep time (although about 40 minutes of cook time!) Try it out and let me know what you think!
What You’ll Need:
+ 1 pound brussels sprouts, sliced in half
+ 1.5 pound organic fingerling potatoes, sliced lengthwise
+ 2 larges cloves garlic, minced
+ 2 tablespoons fresh rosemary, minced
+ 1 tablespoon extra virgin olive oil
+ 2 teaspoons balsamic vinegar
+ 1.5 teaspoons maple syrup
+ 1/2 teaspoon salt
+ 1/4 teaspoon pepper
+ Preheat oven to 400 degrees F.
+ Thoroughly wash the brussels sprouts and fingerling potatoes and pat to dry. Slice the brussels sprouts in half and the fingerling potatoes length-wise.
+ Place the brussels sprouts, potatoes, minced garlic, rosemary, olive oil, balsamic vinegar, maple syrup, salt and pepper in a large bowl and mix well.
+ Pour the contents of the bowl on a large baking sheet, placing the vegetables cut-side down.
+ Cook for 20 minutes on each side or until golden brown.
+ Allow to cool for 5-10 minutes before enjoying.