This new blog feels like a giant, open room that I can’t wait to furnish. I am excited to fill this blog with new, fresh recipes.. maybe some old favorites, too.. I am loving it!

This recipe is a little bit old and a little bit new. I’ve always (I mean, since I’ve been a grown adult and learned how to roast vegetables) loved brussel sprouts and potatoes, but adding in fresh herbs takes it up a notch in  sophistication. Luckily, it doesn’t increase the work much. What is it about fresh herbs that seems so fancy?

I’m planning on fashioning a special herb garden for myself this season- I’ll keep you updated on how that goes (or if it goes at all- I’m notorious for not keeping up with plants). My little man is eager to help me- maybe he’ll be the key to keeping things green this year. (Lord knows he loves a watering can.)

Sometimes the easiest recipes are the most satisfying. (Thank goodness!!) What are your favorite ways to use fresh herbs?

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

Ingredients

• 1 small bag brussel sprouts, rinsed and halved
• 1 small bag fingerling potatoes, rinsed and halved (or quartered)
• melted butter or olive oil to coat
• 1 tablespoon sea salt
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• cracked black pepper to taste

Instructions

1. Preheat the oven to 400 degrees.
2. In a 9x13inch baking dish, combine brussel sprouts, potatoes and butter or olive oil and toss to coat.
3. In a small bowl, combine the salt, rosemary, thyme and pepper and crush together with your fingers. Sprinkle over the vegetables and toss again.
4. Roast for 45 minutes or until the potatoes are fork tender and the brussel sprouts are starting to caramelize and turn brown.
5. Let cool a bit and serve along side your favorite main dish.

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