Dijon Roasted Brussels Sprouts and Baby Yukon Gold Potatoes

I don’t know about you guys, but nothing screams healthy and comforting quite like Brussels sprouts and potatoes. Is that weird? I think my husband would vehemently disagree because he’s not a fan of Brussels sprouts at all…which is great because more for me!

 

I actually made this and photographed it a few weeks ago, but have been making it once a week or so since because it’s just so good! I love having it as a hearty lunch for a couple days when the weather starts to get chilly; served with some chicken or a side of yogurt and fruit it makes such a healthy meal and one that keeps me full for hours and hours.

 

Which brings me to the fact that I have to be full for hours and hours (and hours and hours) with our current schedule. It’s not a complaint because we’re doing all good things, but let’s just say my nap time has been cut out of the equation. And I polled you guys on Instagram the other day – there’s no such thing as too many naps for a mom!

 

I hope you guys enjoy this recipe – it’s humble but delicious, and packed with tons of flavor with just a few ingredients! Enjoy!

DIJON-ROASTED BRUSSELS SPROUTS AND BABY YUKON GOLD POTATOES

Serves 1-2

Ingredients:

• 4 cups Brussels sprouts, halved
• 6-8 baby Yukon gold potatoes, quartered
• 2 tablespoons olive oil
• 2 tablespoons Worchestershire sauce
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Directions:

1. Preheat oven to 400.
2. In a large bowl whisk together the olive oil, Worchestershire sauce, Dijon mustard, salt, pepper and garlic powder.
3. Toss the Brussels sprouts and baby Yukon gold potatoes until well coated.
4. Spread in an even layer on a large baking sheet lined with parchment paper or foil.
5. Roast at 400 for 25-30 minutes, stirring halfway through, until golden and tender.
6. Serve hot.
7. Enjoy!