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Roasted Fingerling Potatoes and Brussels Sprouts with Rosemary and Garlic

Angela Liddon
  • 50 minutes
  • Serves 4 to 5

INGREDIENTS

1/3 kg

Brussels sprouts

3/4 kg

Fingerling potatoes

3

Garlic cloves

2 tbsp

Rosemary, fresh

1

Black pepper, Freshly ground

1/4 tsp

Red pepper flakes

3/4 tsp

Sea salt, fine grain

1/2 tbsp

Sucanat

1 1/3 tbsp

Olive oil, extra virgin