This recipe was inspired by the Oh She Glows cookbook.
I love fingerling potatoes, ever since my uncle and his family came over and put some on the grill. They are nice and small, and sweet, and just taste amazing. But, I’ve never actually had Brussels sprouts and I didn’t really know what to expect when I was cooking them, but they were also really amazing as well. I loved the texture inside, like a baby cabbage!
In the Oh She Glows cookbook, she just slices the potatoes and Brussels sprouts and throws them in the oven on 400F for 35-40 minutes. You can definitely do that, if you’re in a crunch for time, but if you have an extra 15 minutes, here’s how I cooked them.
- 1 pint Brussels sprouts
- 5-6 fingerling potatoes
- 4-6 tbsp E.V.O.O (coat pan)
- 5-6 garlic cloves, add more if you love garlic flavor
- salt/pepper, to taste
- 1-2 tbsp balsamic vinegar, optional
Heat the oven to 450F
Trim Brussels sprouts and slice in half
Slice fingerlings in half, leave skin on!
Heat oil in a pan over med-high
Once your oil is hot, throw in your fingerlings and Brussels sprouts
Add garlic and balsamic vinegar (optional), sprinkle salt and pepper
Cook until the sprouts begin to brown
Transfer to oven, cook for 30 minutes, or until tender