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

Prep
10 mins
Cook
30 mins
Serves
6
Ingredients
7
Keep screen awake while cooking

Equipment

  • Medium bowl
  • Large baking sheet
  • Small saucepan

Ingredients

Copy Ingredients Copied!
  • 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
✦
NEW · AI

Personalize This Recipe.

These AI tools can help you adapt this recipe to your needs, whether that's picky eaters, dietary restrictions, or needing to use whatever's in the fridge. Pick a tool, hit send, and chat to get a version that works for your family. Using Gemini? Your prompt is automatically copied so you can paste it once the window opens.

Ask ChatGPT Ask Claude Ask Perplexity Ask Gemini

Instructions

  • Step 1

    Preheat the oven to 400 °F.

  • Step 2

    Cut any larger 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.