Balsamic Roasted Fingerling Potatoes & Brussels Sprouts
Crispy roasted fingerling potatoes with Brussels sprouts and a balsamic glaze are perfect for any holiday or wintertime meal.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Side Dishes
Cuisine: American
Keyword: Gluten Free, Holiday Recipes
Servings: 6 Servings
Calories: 135.9kcal
- 1 ½ pounds Little Potato Co. fingerling potatoes
- ¾ pound Brussels sprouts trimmed, cut in half through root
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh rosemary
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1-2 tablespoons homemade balsamic reduction*
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.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
*Can substitute store-bought balsamic glaze. Nutritional information may vary.
Serving: 1.33Cup | Calories: 135.9kcal | Carbohydrates: 23.1g | Protein: 4.2g | Fat: 4g | Saturated Fat: 0.6g | Sodium: 209.8mg | Fiber: 4.5g | Sugar: 3.5g