Roasted Balsamic Brussels Sprouts Poet in the Pantry
Roasted Brussel Sprouts And Potatoes Balsamic. Cut off the ends of the brussels sprouts and cut them in half. Cut any large potatoes into quarters.
Roasted Balsamic Brussels Sprouts Poet in the Pantry
Cut any large potatoes into quarters. Cut off the ends of the brussels sprouts and cut them in half. Cut the baby potatoes in half. Chop in half and rinse. Preheat oven to 375º and line two baking sheets with parchment paper. Web instructions preheat oven to 450 f degrees. Cut the fingerling potatoes in half lengthwise. Web ingredients brussels sprouts as always, fresh is best, but frozen sprouts will work for this recipe too. Chop the stem off the brussels sprouts and remove outer leaves. Place the potatoes and brussels sprouts into a medium bowl.
Chop the stem off the brussels sprouts and remove outer leaves. Cut the baby potatoes in half. Web instructions preheat oven to 450 f degrees. Web instructions preheat the oven to 400 degrees f. Web instructions prepare sprouts and potatoes. Preheat oven to 375º and line two baking sheets with parchment paper. Web ingredients brussels sprouts as always, fresh is best, but frozen sprouts will work for this recipe too. Chop in half and rinse. Chop the stem off the brussels sprouts and remove outer leaves. Cut the fingerling potatoes in half lengthwise. Drizzle the olive oil and.
