Crispy roasted Fingerling potatoes with Brussels sprouts and a balsamic glaze are perfect for any holiday or wintertime meal.

10 mins
30 mins


  • Medium bowl
  • Large baking sheet
  • Small saucepan


  • 1.5 lbs Little Fingerlings™, halved lengthwise
  • 3/4 lb Brussels sprouts, trimmed and cut in half through root
  • 2 Tbsp olive oil
  • 2 Tbsp fresh rosemary, chopped
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1 to 2 Tbsp balsamic reduction


  • Step 1

    Preheat the oven to 400 °F.

  • Step 2

    Cut any large potatoes into quarters. Place the potatoes and Brussels sprouts into a medium bowl. Toss with the olive oil, rosemary, salt, and pepper until coated.

  • Step 3

    Transfer the potatoes and Brussels sprouts to a large baking sheet.

  • Step 4

    Roast until the potatoes are tender and golden brown, about 30 minutes, stirring halfway through.

  • Step 5

    Transfer to a serving bowl or platter, and drizzle with the balsamic glaze.

  • Make the Homemade Balsamic Reduction:

    Pour the balsamic vinegar into a small saucepan and set over medium-high heat. Bring to a boil, then reduce heat to a simmer.

  • Step 7

    Continue to simmer, stirring occasionally, until the vinegar reduces by at least half and coats the back of a spoon. Watch carefully so that the vinegar doesn’t burn.

  • Step 8

    Remove from heat and allow to cool. The reduction can be used right away or store in the fridge in an airtight container.