Rosted Fingerling Potatoes With Brussel Sprouts And Shallots
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.