– Hey, it’s Lisa, and today I’m making Roasted Dijon Potatoes with Brussels Sprouts. This side dish is seasoned with garlic, thyme, Dijon mustard, and lemon juice. (catchy electronic music) So this is a great weeknight sheet pan dish to do and I’ve made it vegetarian style, but if you want to add a little somethin’ somethin’ to it, I would get some pancetta and I’d add that to it, roast it, you’re gonna love it. So let’s get started. I’m gonna prep the Brussels sprouts first, peeling off any leaves that look a little raggedy.
Cut off the stem, and slice it in half. Slice the potatoes in half. I’m using baby red potatoes, they might be in the store as baby red spuds. It’s all the same, they’re little. You can use the larger red potato, but then you would want to cut them in quarters.
I’m going to strip a little thyme, and give that a chop. Mince a little garlic. Okay everything’s prepped, so I’m going to mix everything together so we can get it into the oven.
A little Dijon mustard, my garlic, thyme, lemon juice, olive oil, and I’m going to blend that really well. Add in my salt, pepper.
Now for the Brussels sprouts and potatoes. And coat the vegetables really well. (lighthearted jazzy music) Okay, I have a prepared sheet pan, with a little parchment paper. And I’m going to spread these out. Make sure they’re not crowding, so everything roasts evenly.
So I’m gonna put these in the oven for about 50 minutes at 425 degrees. A quick side dish fresh out of the oven. This is such an easy side dish to make. And like I said earlier, if you want a little extra extra, add some pancetta in there, roast it with the Brussels sprouts and potatoes, and I’m telling you, you’re gonna thank me. If you want to see more videos like this, be sure to like this, and hit the subscribe button.
And if you want to have the full recipe, head on over to An Appetizing Life. It’s fork time. Brussels sprout or potato first. Mike? – [Mike] Brussels sprouts.
– Too late. Bye. (catchy jazzy music).
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