I was brainstorming what types of super EASY dinners I might be in the mood to make when arriving back home right at 5:00 pm on a school night after a busy weekend out of town. With all the unpacking of dirty clothes and packing of school lunches ahead of us, I knew dinner had to be quick or I’d be tempted to eat out (not my first choice after eating out so much while away).
So, the winning home cooked dinner turned out to be Simple Seafood (from my first cookbook – I love how fish takes no time at all to cook!) with a side of the Sheet Pan Brussels Sprouts and Potatoes that I am sharing below. Roasting a variety of different produce together is a great way to achieve an almost one-dish dinner with hardly any dirty dishes waiting for you when you’re done!
Sheet Pan Brussels Sprouts and Potatoes
- 1 1/2 pounds Brussels sprouts, trimmed and sliced in half
- 1 1/2 pounds small potatoes, sliced in half such as fingerling, new, or other variety
- 4 - 5 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons apple cider vinegar
- 3/4 teaspoon salt
- pepper, to taste
Preheat oven to 425° F.
Place the sprouts, potatoes, and garlic on a half sheet pan.
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.
Bake until tender when pierced with a fork, 25 - 30 minutes. Serve warm.
We recommend organic ingredients when feasible.