Herb Roasted Brussels Sprouts and Potatoes
These winter roast vegetables are earthy and comforting, a perfect accompaniment to roast poultry, fish, or steak. They’re even good on their own, served over polenta or tossed with pasta. That’s because rosemary accentuates the salty prosciutto, sweet onions, crisp-tender brussels sprouts, and little fingerling potatoes, so that you and your family keep coming back for more.
Ingredients
- 2 tbsp olive oil, divided
- ½ lb. fingerling potatoes, diced
- 1 lb. brussels sprouts, quartered
- 1 red onion, diced
- 2 oz. prosciutto, sliced thin
- 2 sprigs of rosemary, stems discarded
- kosher salt and black pepper, to taste
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Toss potatoes with 1 tbsp. olive oil and spread out on a baking sheet. Roast in the oven for 15 minutes or until potatoes are tender but not browned.
- Add brussels sprouts, onions, prosciutto, rosemary, salt and pepper to the baking sheet and toss to combine.
- Roast vegetables in the oven for another 30 minutes or until they are well-browned, tender in the middle, and crisp on the outer edges.
