Week 48: Roasted Fingerling Potatoes and Brussels Sprouts

Roasted Figerling Potatoes
Is any fall meal complete without a serving of potatoes? I think not. This dish is a fantastic way to enjoy the carb heavy goodness of taters but in a smaller form AND with veggies! YUM. The pairings are endless- chicken, turkey, fish, steak, or even on their own (maybe with some cheese!). There’s tons of room to improvise with this recipe- take whatever produce you have left over and roast these babies up. Next time, I think I might add a couple strips of bacon to make this dish thaaaat much tastier.
Roasted Figerling Potatoes
ingredients:
1 pound fingerling potatoes
1 pound brussels sprouts
1 medium red onion, sliced
2 garlic cloves, minced
1 tsp thyme
1 tsp basil
salt and pepper, to taste
Drizzle of olive oil

directions:
Roast all ingredients in a 400 degree oven for 45-60 minutes. Stir every 15 minutes or so.

Roasted Figerling Potatoes

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