Lemony Roasted Potatoes and Brussels Sprouts

Blushing Belle

by Samantha Gutmanis

(82 votes, average: 3.57 out of 5)

Blushing Belle

This easy side dish has some zest thanks to lemon juice with crispy potatoes and Brussels sprouts. The trick to making sure the veggies stay crispy is to really spread them out on the baking sheet and ensure you’re not crowding and piling the veggies on.

Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Blushing Belle

Where To Buy

Preparation

Step 1 out of 4

Preheat oven to 425 °F and line one or two small sheet pans with non-stick paper.

Step 2 out of 4

In a large bowl, stir together oil, garlic, salt, and pepper. Add potatoes and Brussels sprouts and toss until well coated.

Step 3 out of 4

Place on baking sheet(s) and roast for 20 to 30 minutes.

Step 4 out of 4

Carefully remove from oven and coat in lemon juice. Serve hot.

Step 1 out of 4

Preheat oven to 425 °F and line one or two small sheet pans with non-stick paper.

Step 2 out of 4

In a large bowl, stir together oil, garlic, salt, and pepper. Add potatoes and Brussels sprouts and toss until well coated.

Step 3 out of 4

Place on baking sheet(s) and roast for 20 to 30 minutes.

Step 4 out of 4

Carefully remove from oven and coat in lemon juice. Serve hot.

Lemony Roasted Potatoes and Brussels Sprouts

Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Blushing Belle

Preparation

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