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In This Issue: Roasted Rosemary Brussels Sprouts and Potatoes
If you’re having trouble getting the kids to eat Brussels sprouts, try this delicious vegan recipe as a side dish. Every vegetable tastes better roasted!
- 1 3/4 lbs fingerling potatoes, halved lengthwise
- 3 cups Brussels sprouts, trimmed and halved
- 3 cloves garlic, minced
- 2 tbsp fresh rosemary, minced
- 4 tsp olive oil
- 1 1/2 tsp sugar
- 1 tsp sea salt
- 1/4 tsp pepper
- Preheat the oven to 400 F and line a baking sheet with parchment paper.
- In a large bowl, combine all ingredients. Toss until the Brussels sprouts and fingerlings are evenly coated with oil and seasonings.
- Spread the mixture on the baking sheet, then bake 35–38 minutes, stirring halfway through. Add more salt and pepper as desired, then serve!
Inspired by “The Oh She Glows Cookbook”
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