Crispy roasted Fingerling potatoes with Brussels sprouts and a balsamic glaze are perfect for any holiday or wintertime meal.
Equipment
- Medium bowl
- Large baking sheet
- Small saucepan
- 1.5 lbs Little Fingerlings™, halved lengthwise
- 3/4 lb Brussels sprouts, trimmed and cut in half through root
- 2 Tbsp olive oil
- 2 Tbsp fresh rosemary, chopped
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1 to 2 Tbsp balsamic reduction
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Instructions
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Step 1
Preheat the oven to 400 °F.
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Step 2
Cut any large potatoes into quarters. Place the potatoes and Brussels sprouts into a medium bowl. Toss with the olive oil, rosemary, salt, and pepper until coated.
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Step 3
Transfer the potatoes and Brussels sprouts to a large baking sheet.
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Step 4
Roast until the potatoes are tender and golden brown, about 30 minutes, stirring halfway through.
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Step 5
Transfer to a serving bowl or platter, and drizzle with the balsamic glaze.
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Make the Homemade Balsamic Reduction:
Pour the balsamic vinegar into a small saucepan and set over medium-high heat. Bring to a boil, then reduce heat to a simmer.
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Step 7
Continue to simmer, stirring occasionally, until the vinegar reduces by at least half and coats the back of a spoon. Watch carefully so that the vinegar doesn’t burn.
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Step 8
Remove from heat and allow to cool. The reduction can be used right away or store in the fridge in an airtight container.
