I’ve tried this recipe with other veggie combinations, too. The trick is choosing items that roast in about the same amount of time. Try skinny little green beans and thinly sliced onions, cauliflower florets and baby carrots, or okra and cherry tomatoes.
—COURTNEY GAYLORD COLUMBUS, IN
PREP: 15 MIN. • BAKE: 20 MIN. • MAKES: 8 SERVINGS
1 pound fingerling potatoes, halved
1 pound Brussels sprouts, trimmed and halved
6 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1/4 teaspoon pepper
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon Dijon mustard
1 teaspoon honey
1. Preheat oven to 425°. Place potatoes and Brussels sprouts in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt and pepper. Toss to coat. Roast 20-25 minutes or until tender, stirring once.
2. In a small bowl, whisk lemon juice, garlic, mustard, honey and remaining oil and salt until blended. Transfer the vegetables to a large bowl; drizzle with vinaigrette and toss to coat. Serve warm.