Roasted Brussels Sprouts and Potatoes with Lemon and Rosemary / Jill Silverman Hough

Name: Roasted Brussels Sprouts and Potatoes with Lemon and Rosemary / Jill Silverman Hough
Ingredients: 1/2 pound Brussels sprouts, trimmed and quartered (or cut into 6ths if large); 1/2 pound small potatoes, red, white, or a combination, cut into 1/2-inch wedges; 1/2 lemon, ideally Meyer lemon, cut into 1/8-inch slices; 1 1/2 teaspoons chopped fresh rosemary; 1/4 cup extra virgin olive oil, divided; 3/4 teaspoon coarse kosher salt, divided; 3/4 teaspoon freshly ground pepper, divided; 1/2 red onion, halved (into quarters) and sliced

jillhough.com

Adding lemon—whole slices, peel and all—and rosemary sends this roasted vegetable combination over the top.

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Ingredients

1/2 pound Brussels sprouts, trimmed and quartered (or cut into 6ths if large)
1/2 pound small potatoes, red, white, or a combination, cut into 1/2-inch wedges
1/2 lemon, ideally Meyer lemon, cut into 1/8-inch slices
1 1/2 teaspoons chopped fresh rosemary
1/4 cup extra virgin olive oil, divided
3/4 teaspoon coarse kosher salt, divided
3/4 teaspoon freshly ground pepper, divided
1/2 red onion, halved (into quarters) and sliced