Brussels Sprouts and Fingerling Potatoes
12 ounces Brussels sprouts
12 ounces fingerling potatoes (or baby red)
2 ounces shallots, chopped
2 tablespoons sweet red Chili Sauce
1 tablespoon olive oil
1 tablespoon unsalted butter, melted
1/8 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 375. Prepare a deep sided baking dish by coating with cooking spray.
Wash Brussels sprouts and potatoes well. Trim bottoms and outer leaves from Brussels sprouts then slice in half vertically and place in large bowl. Chop potatoes into small bite size pieces and add to bowl with sprouts. Add chopped shallots to bowl and toss everything together.
Combine melted butter, olive oil and sweet red chili sauce and stir until well combined. Add to vegetable mixture and toss well to coat. Sprinkle with salt and pepper and toss again.
Add mixture to prepared baking dish. Bake for 30 minutes or until potatoes are soft on the inside and Brussels Sprouts have started to brown.
Per Serving: 181 Calories; 7g Fat (2g Sat); 5g Protein; 28g Carbohydrate; 3.25g Sugars; 4g Dietary Fiber; 8mg Cholesterol; 145mg Sodium.