7 oz/ 200 g Brussels sprouts
16 oz/ 440 g baby potatoes [I used baby reds]
2 Tbls of balsamic vinegar
1 Tbls olive oil
1 tall dried rosemary
Sal and pepper to taste
Preheat oven to 450 degrees F. Cut off the end of the sprouts and then cut in half. Cut the baby potatoes in half. Wash both and put in a big bowl.
Drizzle the olive oil and balsamic vinegar over the potatoes and sprouts. Season with salt and pepper and add Rosemary [I bought fresh rosemary and hung it upside down to dry and then minced that, pictured below]. Toss the potatoes well.
Place sprouts and potatoes on a baking sheet for 30-40 minutes or until potatoes are golden.