Roasted Brussels Sprouts and Little Potatoes

Serves 4-6

Gil

Roasted Brussels Sprouts and Little Potatoes with almonds and cranberries.

Ingredients

3 cups brussels sprouts or 1 lb, cut in half
4 cups little potatoes or 1 lb, cut in half or 1 1/2 inch slices
1-2 red medium apples, diced and/or 2-3 medium carrots, cut in 1 1/2 inch slices
2 tablespoons ginger, grated, or 1/2 tsp ground ginger
3 cloves garlic, minced, or 1 1/2 tsp dried garlic

2 tablespoons olive oil or butter

1/4 tsp salt

Pepper to taste

1 tablespoon olive oil to sprinkle on top

Topping:

2 tablespoons fresh diced parsley, optional and 1/2 cup cashews pieces
or

1/4 cup dried cranberries, chopped and 1/2 cup sliced almonds, roasted

Instructions

Preheat oven to 400 ^o F.
Mix all the ingredients in a bowl, except toppings. Toss well.
Line a 11 x 17 baking dish with parchment paper, or grease baking pan with olive oil. Spread the brussels sprouts mixture in baking dish. Top with 1 tbsp olive oil.
Bake on middle rack for 35 to 45 minutes, until vegetables are tender and crispy around the edges.
Topping:

Top with parsley or cranberries and roasted nuts. Serve warm.

Hint:
Add topping in the last 5 minutes of cooking to soften cranberries and nuts.

Ingredients for Roasted Brussels Sprouts and Little Potatoes

Roasted Brussels Sprouts and Little Potatoes