Roasted Potatoes & Brussel Sprouts

A few of the girls liked the idea of mini cabbages . . .

My husband thought he didn’t like them . . .

One of the girls said, “If you would have told me there was brussel sprouts in this I wouldn’t have eaten it”.

Every single person in the house LOVED this recipe and wants it again!

Confession:  I made this two times in a row they all enjoyed it so much.

Start out with washed and trimmed brussel sprouts.  Cut them in fouths, like this . . .

Peel and chop potatoes like this . . .

Toss together with some olive oil, like this . . .

Add some flour, season salt, garlic salt, freshly cracked pepper, and onion powder and toss like this . . .

On a cookie sheet, drizzle a bit of olive oil and spread out the potatoes and brussel sprouts in a single layer, like this . . .

Bake at 425° for about 35 to 45 minutes and VOILÀ . . .

Crispy little specimens of perfection!  Melt in your mouth and good for you too!

xoxo