Crispy roasted fingerling potatoes with Brussels sprouts and a balsamic glaze are perfect for any holiday or wintertime meal. Thank you to The Little Potato Company for helping me share this recipe with you.
Balsamic Roasted Fingerling Potatoes & Brussels Sprouts Recipe
The holiday season is just around the corner and I am practically leaping for joy at the prospect of cooking some of my favorite Thanksgiving dishes (our family’s favorite roasted turkey, my dad’s stuffing and gravy, thank you very much) in just a few weeks.
While mashed potatoes are always a “must” at the holiday table, complete with the gravy “volcano” that my husband, younger son and brother-in-law so carefully construct in the middle of their plates, there are a couple of family members that avoid mashed potatoes like the plague. I know, crazy, right? In an effort to keep the peace around the holiday table, I’m making these crispy roasted potatoes for them.
Fingerling potatoes are some of my favorite potatoes to cook with (and eat!) I think it’s because they remind me of the pot roast meal that my grandmother would often make on Sunday evenings, complete with roasted fingerlings and carrots, Yorkshire pudding (similar to a popover) and gravy. My grandfather sat at the head of the table to carve the roast while we all waited with anticipation to dive our forks into the comfort meal.
The Little Potato Company Creamer potatoes are my go-to for any potatoes, and their fingerling varietal is a favorite. From their funky shape to the light yellow skin and creamy interior, they never disappoint whether they’re roasted, boiled or stacked in scalloped potato dishes.
The roasted fingerling potatoes:
For this recipe, I cut the potatoes in half lengthwise (or quarters if they were large), then tossed with olive oil, fresh rosemary, salt and pepper. And let’s not forget the Brussels sprouts! If you’ve never tried roasted Brussels sprouts, you’re in for a treat! Roasting mellows their flavor and produces the most glorious little charred bits.
While the roasted potatoes and sprouts are fantastic “as is”, a drizzle of the balsamic reduction give them something extra special. If you prefer to use a store-bought balsamic glaze, that will definitely do the trick. The homemade reduction can be made in a matter of minutes while the potatoes and Brussels sprouts are roasting. Just take care to watch it so it doesn’t burn. The recipe provided below for the reduction will make more than you need for this recipe. Store the extra in the refrigerator in an airtight container. It’s fantastic to have on hand for drizzling over salads!
Other roasted potato recipes:
Balsamic Roasted Fingerling Potatoes & Brussels Sprouts
Homemade Balsamic Reduction:
- 1 cup good quality balsamic vinegar
- Preheat the oven to 400 degrees F.
- Cut the fingerling potatoes in half lengthwise. 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.
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.
Disclosure: This post was sponsored by The Little Potato Company. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.