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Title: Lemon Roasted Fingerlings & Brussels Sprouts
Categories: Potatoes, Citrus, Vegetables
Yield: 8 servings

1 lb Fingerling potatoes; halved
1 lb Brussels sprouts; trimmed,
- halved
6 tb Olive oil; divided
3/4 ts Salt; divided
1/4 ts Pepper
3 tb Lemon juice
1 cl Garlic; minced
1 ts Dijon mustard
1 ts Honey

Set oven @ 425-|F/218-|C.

Place potatoes and Brussels sprouts in a greased
15x10x1-in. baking pan. Drizzle with 2 tablespoons oil;
sprinkle with 1/2 teaspoon salt and pepper. Toss to
coat. Roast 20-25 minutes or until tender, stirring
once.

In a small bowl, whisk lemon juice, garlic, mustard,
honey and remaining oil and salt until blended. Transfer
vegetables to a large bowl; drizzle with vinaigrette and
toss to coat. Serve warm.

Courtney Gaylord, Columbus, Indiana

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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