Tuesday, October 2, 2012
Roasted Brussel Sprouts and Potatoes
This meal is filling, satisfying, delicious and comprised of only vegetables! What?! Yes. A lot of the meals I write about consist of only veggies. This is all about veggie goodness after all.
2 cups brussel sprouts, halved
1 onion, halved and quartered
4 red potatoes, halved and quartered
1-2 tablespoons olive oil
1 teaspoon balsamic vinegar
1 teaspoon dried oregano
1 teaspoon dried Italian seasoning
Salt and pepper to taste
Preheat oven to 400. Line a baking pan with tin foil. In a large bowl, mix the brussel sprouts, potatoes, and onions together with olive oil, balsamic, and herbs. Add salt and pepper to taste.
Spread the veggies onto the tray so that none are overlapping.
Roast in oven for about 35 minutes or until potatoes are soft and onions and brussel sprouts are browned.
We served ours with freshly made polenta.