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Rosemary Balsamic Baby Potatoes and Brussels Sprouts
Rosemary Balsamic Baby Potatoes and Brussels Sprouts oven roasted to perfection, a simple, yet elegant and delicious side dish.
Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 4
Calories: 147 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 7 ounce Brussels sprouts
- 16 ounce baby potatoes
- 2 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary
- salt and pepper to taste
Instructions
- Preheat oven to 450℉.
- Cut off the ends of the brussels sprouts and cut them in half. Cut the baby potatoes in half. Wash the brussels sprouts and potatoes and put in a big bowl.
- Drizzle the olive oil and balsamic vinegar on the potatoes and brussels sprouts. Season with salt and pepper and add rosemary. Toss the potatoes well.
- Place potatoes and brussels sprouts on a baking sheet and bake for about 30 to 40 minutes or until potatoes are done and golden.
Cup of Yum
Nutrition Information
Serving
1serving
Calories
147kcal
(7%)
Carbohydrates
26g
(9%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Sodium
21mg
(1%)
Potassium
680mg
(19%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
377IU
(8%)
Vitamin C
65mg
(72%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 147
% Daily Value*
| Serving | 1serving | |
| Calories | 147kcal | 7% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 21mg | 1% |
| Potassium | 680mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 377IU | 8% |
| Vitamin C | 65mg | 72% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.