(Gluten-free, nut-free, soy-free)
Fingerling potatoes are festive, adorable (so tiny!), and incredibly delicious, and make a great accompaniment for tasty but oft-maligned Brussels sprouts. In this dish, they roast together with fresh rosemary, garlic, and a touch of maple syrup for a stand-out side dish that will win over even the pickiest of eaters. A Chef Sara Boan (Compassionatecuisine.org) recipe.
Makes 8-10 servings
2½ pounds fingerling potatoes, scrubbed, patted dry, and cut lengthwise
1½ pounds Brussels sprouts, washed, trimmed, and halved
6 cloves garlic minced
3 tablespoons finely chopped fresh rosemary
2 tablespoons olive oil
1 tablespoon maple syrup
1½ teaspoons salt
Freshly ground black pepper, to taste
- Preheat the oven to 400 degrees Fahrenheit. Line two baking trays with parchment paper, and set aside until needed.
- Place the prepared potatoes and Brussels sprouts in a large bowl, then add the garlic, rosemary, olive oil, maple syrup, salt, and pepper, and mix well with your hands until the vegetables are well-coated. Spread evenly onto the prepared baking sheets, then transfer to the oven. Bake for 35 to 40 minutes, stirring once halfway through baking, until the vegetables are tender and slightly caramelized. Serve immediately.