Roasted Fingerling Potatoes and Brussels Sprouts with Rosemary

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Great side dish for pan seared pork chops.

 

Roasted Fingerling Potatoes and Brussels Sprouts with Rosemary

 

Ingredients:

1 1/2lbs. fingerling potatoes

½ lb. Brussels sprouts

2 Tbsp. minced rosemary

1 Tbsp. olive oil

½ tsp. red pepper flakes

Directions:

Preheat oven to 400 F. Slice potatoes in half. Slice Brussels sprouts in half. Place on baking sheet and mix with rosemary, oil, red pepper flakes, salt and pepper. Roast for 35 minutes until potatoes are golden brown and Brussels sprouts are a bit charred.

 

Inspired by Oh She Glows

 

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