Sheet Pan Brussels Sprouts and Potatoes

Sheet Pan Brussels Sprouts and Potatoes is a great way to achieve a delicious side dish with hardly any dirty dishes waiting for you when you're done! This recipe is an easy addition to almost any main course for dinner.

Ingreadient

• 1 1/2 pounds Brussels sprouts (trimmed and sliced in half)
• 1 1/2 pounds potatoes (such as fingerling, sliced in half)
• 4 – 5 cloves garlic (minced)
• 2 tablespoons olive oil
• 2 teaspoons apple cider vinegar
• 3/4 teaspoon salt
• pepper

Step by step

1. Preheat oven to 425° F.
2. Place the sprouts, potatoes, and garlic on a half sheet pan.
3. In a small jar with a tight-fitting lid, shake together the oil, vinegar, salt, and pepper until emulsified. Pour over the veggies and toss together with your hands until evenly combined.
4. Bake until tender when pierced with a fork, 25 – 30 minutes. Serve warm.