Fingerling Potatoes and Brussels Sprouts
Goes great with burgers!
- 1 envelope Lipton Recipe Secrets onion recipe Soup & Dip Mix (or other seasonings you prefer)
- 1.5 lbs fingerling potatoes, washed and sliced
- 1 lb Brussels sprouts, washed and sliced
- 1/3 to 1/2 cup olive oil
- Preheat oven to 450 degrees F. In a large plastic bag, add all ingredients, close bag and shake until potatoes and sprouts are evenly coated. Empty potatoes into a shallow baking or roasting pan, discard bag, bake stirring occasionally, 40 minutes.