LEMON ROASTED FINGERLINGS AND BRUSSELS SPROUTS

Lemon Roasted Fingerlings and Brussels Sprouts image

My trick to roasting veggies is to choose ones that cook in the same amount of time. Other combinations to try? Cauliflower florets with baby carrots or okra with cherry tomatoes. -Courtney Gaylord, Columbus, Indiana

Provided by Taste of Home

Time 35m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 pound fingerling potatoes, halved
1 pound Brussels sprouts, trimmed and halved
6 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1/4 teaspoon pepper
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon Dijon mustard
1 teaspoon honey

Steps:

Preheat oven to 425°. Place potatoes and Brussels sprouts in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt and pepper. Toss to coat. Roast 20-25 minutes or until tender, stirring once., In a small bowl, whisk lemon juice, garlic, mustard, honey and remaining oil and salt until blended. Transfer vegetables to a large bowl; drizzle with vinaigrette and toss to coat. Serve warm.

Nutrition Facts : Calories 167 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 256mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges