Found a version of this on The Two Bite Club's blog and made it my own. Delish!
1½ lbs brussel sprouts
1 small bag of potato medley (red, purple and white potatoes)
about ¼ cup olive oil
dried rosemary, about ½ teaspoon
dried thyme, about ½ teaspoon
about ¼ cup olive oil
dried rosemary, about ½ teaspoon
dried thyme, about ½ teaspoon
powdered garlic, about ½ teaspoon
salt and pepper to taste
Instructions
Preheat oven to 425°. Wash brussel sprouts and peel off any loose outer leaves. Cut off the stems, but not too much so all of the leaves fall off. Cut each on in half lengthwise.
Wash the potatoes and cut each in half. If you have really large potatoes, you may have to cut them in quarters. They should end up being about 1 to 1¼ inches in diameter after they're cut.
Place the cut brussel sprouts and potatoes into a large bowl. Toss with olive oil, rosemary, thyme, salt and pepper until thoroughly coated.
Spread the bowl contents out in a single layer onto a baking sheet. Make sure that most of your potatoes are cut side down so they brown up nicely. Roast for 15 minutes. Remove from oven and stir around with a spatula. If you see any loose leaves from the brussel sprouts that have become very brown, you can pick them out. (Although, they're my sous chef's favorite part!) Return to the oven and roast for another 10 minutes or until the potatoes are cooked through.
salt and pepper to taste
Instructions
Preheat oven to 425°. Wash brussel sprouts and peel off any loose outer leaves. Cut off the stems, but not too much so all of the leaves fall off. Cut each on in half lengthwise.
Wash the potatoes and cut each in half. If you have really large potatoes, you may have to cut them in quarters. They should end up being about 1 to 1¼ inches in diameter after they're cut.
Place the cut brussel sprouts and potatoes into a large bowl. Toss with olive oil, rosemary, thyme, salt and pepper until thoroughly coated.
Spread the bowl contents out in a single layer onto a baking sheet. Make sure that most of your potatoes are cut side down so they brown up nicely. Roast for 15 minutes. Remove from oven and stir around with a spatula. If you see any loose leaves from the brussel sprouts that have become very brown, you can pick them out. (Although, they're my sous chef's favorite part!) Return to the oven and roast for another 10 minutes or until the potatoes are cooked through.
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