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Roasted Honeygold Potatoes and Brussel Sprouts


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Rate this recipe 4.5/5 (16 Votes)


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



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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