Hey food lovers! Let’s talk about Rosemary Balsamic Baby Potatoes and Brussels Sprouts. This is a fantastic vibrant dish full of delicious flavors, combining the earthy taste of Brussels sprouts with the zesty flavor of baby potatoes, all enhanced by a rich touch of rosemary and a tangy balsamic glaze. It’s a great side dish for family dinners or festive occasions, and you won’t believe how easy it is to prepare! Once you taste it, your tastebuds will be doing a happy dance while your stomach thanks you for the hearty, healthy meal.
Whether you need to impress your in-laws at the upcoming holiday dinner or simply want a refreshing switch from the usual French fries or mashed potatoes, this recipe is your ideal choice. Prepare yourself for a taste sensation that’s absolutely scrumptious, mouth-wateringly savory, and just the right amount of tangy.
Alright, let’s get down to the brass tacks:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Yield: 4 servings
Now that we’ve set the stage, let’s get onto the main act. Ready to rock and roll?
Ingredients & Equipment You’ll Need
- 1 pound of Baby Potatoes
- 1 pound of Brussels Sprouts
- 2 tablespoons of Olive Oil
- 1 tablespoon of Balsamic Vinegar
- 1 teaspoon of Rosemary
- Salt and Pepper to taste
For this recipe, we’ll be needing a large mixing bowl and a baking sheet.
The balsamic vinegar is the knockout punch bringing in the tangy aftertaste. The rosemary helps in enhancing the savory flavors and pairing exceptionally well with the potatoes and Brussels sprouts.
How To Make Rosemary Balsamic Baby Potatoes and Brussels Sprouts
- Start by preheating your oven to 400��F. While the oven preheats, get your veggies ��� rinse the potatoes and Brussels sprouts, then cut them in half.
- In a large mixing bowl, combine the potatoes and Brussels sprouts. Drizzle them with the olive oil and balsamic vinegar. Sprinkle the rosemary, salt, and pepper, then give them a good toss until well coated.
- Spread the veggies out onto a baking sheet in a single layer. Pop them into the preheated oven for about 20-25 minutes, until they are nicely roasted and the Brussels sprouts are slightly charred around the edges. Serve immediately and enjoy!
Tips For The Best Results
- For additional flavor, you can add a sprinkle of garlic powder before roasting.
- For a spicy touch, sprinkle a bit of red pepper flakes.
Storage Tips
- Leftovers can be stored in an airtight container in the refrigerator and reheated in the oven when ready to serve.
Frequently Asked Questions
Q: Can I use regular potatoes instead of baby potatoes?
A: Sure, you can! However, regular potatoes may need a longer cooking time.
Q: Could I add other vegetables to this dish?
A: Absolutely. Feel free to toss in carrots or bell peppers for a variation.
Q: Can this dish be made ahead of time?
A: Yes, but it is best served directly from the oven while still warm.
Q: Can I use dried rosemary instead of fresh?
A: Yes, dried rosemary will work good. However, fresh rosemary will give a more vibrant flavor.
Q: What can I serve this dish with?
A: This can be served with almost any main dish. It goes especially well with steaks and roasts.
Nutritional Facts of Rosemary Balsamic Baby Potatoes and Brussels Sprouts
Per serving, this dish contains approximately 200 calories, 7g fat (1g saturated fat), no cholesterol, 500mg sodium, 30g carbohydrate (4g sugars, 7g fiber), 7g protein.
In conclusion, Rosemary Balsamic Baby Potatoes and Brussels Sprouts is a dish that’s as delicious as it is simple. I recommend serving it right out of the oven while it’s still hot. Don’t forget to drizzle some extra balsamic glaze on top for that extra tangy kick. Happy cooking!
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