Roasted Honeygold Potatoes and Brussel Sprouts

By padh_5050

Ingredients

• 2 lbs. honeygold potatoes
• 1 lb. brussel sprouts
• 4 T olive oil
• 2 T butter
• 4 long sprigs fresh rosemary
• salt & pepper

Preparation

Step 1

Cut the potatoes into quarters. If brussel sprouts are large cut them in half. Add all the ingredients in a large baking shhet and toss. Bake at 375 degrees until vegetables are golden brown, about 45 minutes.