Lemony Roasted Butter Babies™ and Brussels Sprouts
1 1/2 pounds Butter Babies™ potatoes, halved lengthwise
1 pound Brussels sprouts (or Purple Brussels Sprouts or Brussels Sprouts Stalk), trimmed and halved
1/2 to 1 teaspoon kosher salt
2 pinches pepper
2 tablespoons Meyer Lemon or Seedless Lemon juice (from about 1 lemon)
1 teaspoon Meyer Lemon or Seedless Lemon zest (optional)
Preheat oven to 400 degrees (375 for convection oven).
Combine Butter Babies™ potatoes and Brussels sprouts on two large, rimmed, baking sheets (lined with parchment paper or aluminum foil for easy cleanup). Spray with cooking spray and sprinkle with salt and pepper, then spread, cut sides down, on baking sheets in one even layer. Bake 35-40 minutes until potatoes and Brussels sprouts are tender. (Rotate baking sheets after 15 minutes for even cooking.) Remove trays from oven and let sit 5 minutes.
Place potatoes and Brussels sprouts in serving bowl, then drizzle with lemon juice and zest (optional), tossing gently until combined. Serve warm or at room temperature.
Note: For a less intense lemon flavor, toss potatoes in lemon juice and zest with salt and pepper before roasting.
Source: Frieda’s Inc.
Analyzed to serve 6 without optional ingredients or cooking spray. Calories 120, Total Fat 0g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 170mg, Total Carbohydrate 26g, Dietary Fiber 5g, Sugars 3g, Protein 5g, Vitamin A 10%, Vitamin C 110%, Iron 10%, Potassium 762mg