Roasted Red Potatoes with Brussels
I enjoy roasting red potatoes and brussel sprouts in the oven or on the outside grill for a nicely browned, crispy texture.  Small red potatoes cook nicely, hold their shape and are easy to work with.  I leave the skin on the red potatoes while roasting.  Red potatoes are a good source of potassium, Vitamins B & C and fiber.  My Roasted Red Potatoes and Brussels recipe is a nice change from plain old potatoes. Brussels sprouts are a favorite vegetable eaten often in Brussels, Belgium where they were named.  They are a member of the cabbage family and resemble small cabbages.  Brussel sprouts have tons of Vitamins C, A & B plus fiber which makes them a healthy choice.  Try roasting them for your family this week.  
Servings: 4 yield(s)
Cook Time: 45 mins
Ingredients
  • 1 lb small red potatoes
  • 1 lb fresh brussel sprouts
  • 1 yellow onion
  • 1/2 pt cherry tomatoes
  • 1 tsp thyme
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
Instructions
  1. Preheat oven to 400*. Cut red potatoes and cherry tomatoes in half. Trim off the ends of the brussel sprouts and cut them in half. Cut onion into slices. Cover sheet pan with foil. Assemble red potatoes, brussel sprouts, onions and cherry tomatoes onto sheet pan. Sprinkle all with salt, pepper and thyme. Drizzle with olive oil.
  2. Roast red potatoes and brussel sprouts in the oven or on your outside grill on a grill pan for 45 minutes to one hour. Halfway through cooking time, use spatula and turn over potatoes and sprouts. Potatoes and sprouts will be browned, crispy and tender when done. Use a fork to test for doneness. Let cool for 5 minutes before serving.