Roasted Brussels Sprouts and Potatoes
By Micki Brown Yields3 Servings 1 lb Brussels sprouts, stems and outer leaves removed, cut in half lengthwise 2 medium red potatoes, cut into wedges 3 tbsp
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Cooking tools:
- Oven
- Baking sheet
- Zip-top bag
- Chef's knife
- Cutting board
- Measuring spoon
- Spatula
Ingredients
- 1 lb Brussels sprouts, stems and outer leaves removed, cut in half lengthwise
- 2 medium red potatoes, cut into wedges
- 3 tbsp extra virgin olive oil
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 tsp garlic powder
- 2 tbsp aged balsamic vinegar
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