Roasted Fingerling Potatoes and Brussels Sprouts with Rosemary and Garlic

These were amazing and may have replaced my favorite potatoes recipe (yes they did). So when I have lots of garlic and fresh rosemary around, these are the potatoes of choice. Plus, I love brussels sprouts.

• 1.75 lb fingerling potatoes
• .75 lb brussels sprouts
• 3 garlic cloves, minced
• 2 T fresh minced rosemary
• 1T + 1t EVOO
• 1/2 T Sucanat (optional - I don't use)
• 3/4 t fine grain sea salt
• Fresh ground black pepper
• 1/4 t red pepper flakes (or less, optional)

1. Preheat oven to 400F 
2. Rinse and scrub potatoes. Pat dry. Slice in half lengthwise and place into large mixing bowl.
3. Cut off stem of brussels sprouts and remove loose outer leaves. Rinse and pat dry. Place in bowl. 
4. Add minced garlic, minced rosemary, oil, optional Sucanat, salt, pepper, and optional red pepper into bowl with potatoes and sprouts. Toss with your hands to combine and pour onto large baking sheet. 
5. Roast 35-38 minutes at 400F, stirring halfway through baking. Potatoes will be golden, brussels lightly charred when ready. Serve immediately. 

from: www.ohsheglows.com