Crispy roasted Fingerling potatoes with Brussels sprouts and a balsamic glaze are perfect for any holiday or wintertime meal.
- 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
Preheat the oven to 400 °F.
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.
Transfer the potatoes and Brussels sprouts to a large baking sheet.
Roast until the potatoes are tender and golden brown, about 30 minutes, stirring halfway through.
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.
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.
Remove from heat and allow to cool. The reduction can be used right away or store in the fridge in an airtight container.