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Roasted Honeygold Potatoes and Brussel Sprouts

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Rate this recipe 4.5/5 (15 Votes)

Ingredients

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

Details

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.

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