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Roasted Fingerling Potatoes and Brussels Sprouts

By Helen Brody (February 18, 2016)

From Heron Pond Farm CSA

A little roasting goes a long way, especially when it comes to Brussels sprouts. They get slightly charred and caramelized in the oven and have a dense “meaty” texture that you wouldn’t expect from a green vegetable. If you’ve ever crossed this vegetable off your “want to eat more of” list I encourage you to give this recipe a shot; you might be surprised at how quickly they disappear. I knew this dish was a keeper when Eric – who is not a big fan of Brussels – gobbled them up quickly.

{editor’s note: can be served warm or room temperature with a vinaigrette dressing.}

View Recipe: Roasted Fingerling Potatoes and Brussels Sprouts

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