Sheet Pan Brussels Sprouts and Potatoes

Name: Sheet Pan Brussels Sprouts and Potatoes
Prep time: 10 min
Total time: 40 min
Ingredients: 1 1/2 pounds Brussels sprouts (trimmed and sliced in half); 1 1/2 pounds potatoes (such as fingerling, sliced in half); 4 - 5 cloves garlic (minced); 2 tablespoons olive oil; 2 teaspoons apple cider vinegar; 3/4 teaspoon salt; pepper

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Prep Time: 10 minutes

Total: 40 minutes

Servings: 6

Author : Lisa Leake

healthy eating

Ingredients

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1 1/2 pounds Brussels sprouts (trimmed and sliced in half)1 1/2 pounds potatoes (such as fingerling, sliced in half)4 - 5 cloves garlic (minced)2 tablespoons olive oil2 teaspoons apple cider vinegar3/4 teaspoon saltpepper

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Instructions

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Step 1

Preheat oven to 425° F.

Step 2

Place the sprouts, potatoes, and garlic on a half sheet pan.

Step 3

In a small jar with a tight-fitting lid, shake together the oil, vinegar, salt, and pepper until emulsified. Pour over the veggies and toss together with your hands until evenly combined.

Step 4

Bake until tender when pierced with a fork, 25 - 30 minutes. Serve warm.