Parsley, Potatoes and Brussels Sprouts

INGREDIENTS

• 2 cups potatoes, well-scrubbed and cut in 1-inch dice
• 2 cups Brussels sprouts, washed, trimmed, and halved (or quartered, if very large)
• 2 shallots, thinly sliced
• 1 tablespoon whole grain mustard
• 3 tablespoons olive oil
• 2 tablespoons fresh parsley, minced
• Salt and pepper to taste

PREPARATION

1. Preheat oven to 425°F.
2. In a large bowl, whisk together olive oil, mustard, and shallots and toss with the potatoes.
3. Sprinkle lightly with salt and freshly ground black pepper.
4. Evenly spread potato mixture on a baking dish and roast for 20 minutes, stirring halfway through.
5. Add Brussels sprouts to the pan and mix well with the potatoes and their dressing.
6. Continue to roast for 20 more minutes (or until all veggies are tender), stirring halfway through.
7. When veggies are tender, remove from oven, toss with fresh parsley, and enjoy!

Serves 4–6 as a side dish. Prep time, 15 minutes; cook time, 40 minutes.