This easy side dish has some zest thanks to lemon juice with crispy potatoes and Brussels sprouts. The trick to making sure the veggies stay crispy is to really spread them out on the baking sheet and ensure you’re not crowding and piling the veggies on.
- Baking sheets
- Large bowl
- 1.5 lbs Little Potatoes, halved
- 1 lb Brussels sprouts, bottoms trimmed, and halved
- 1 medium garlic clove, minced
- 1 tsp olive oil
- 1/2 tsp fine sea salt
- 1/2 tsp ground pepper
- 1/2 medium lemon, juiced
Preheat oven to 425 °F and line one or two small sheet pans with non-stick paper.
In a large bowl, stir together oil, garlic, salt, and pepper. Add potatoes and Brussels sprouts and toss until well coated.
Place on baking sheet(s) and roast for 20 to 30 minutes.
Carefully remove from oven and coat in lemon juice. Serve hot.