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Rosted Fingerling Potatoes With Brussel Sprouts And Shallots

Side Dishes | December 8, 2015 | By



20 fingerling potatoes
2 sprigs fresh rosemary
4 cup brussel sprouts
2 cup  shallots, left unpeeled
3 tablespoons extra-virgin olive oil, plus for sheet pan
Salt and pepper



Preheat the oven  on 400 F. Add potatoes, rosemary,   brussel sprouts and shallots  to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Lightly coat  the sheet pan with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 380 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.



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Georgia Bitay