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Roasted Rainbow Potatoes


Here’s a sneaky way to work in some Brussels sprouts at dinner for your finicky eaters– there’s so many vibrant colors in this dish they may not even notice.

Roasted Rainbow Potatoes

  • 2 lbs assorted new potatoes- red, gold and purple, quartered
  • 1 yellow onion cut into wedges
  • 1 lb Brussels sprouts, roughly chopped
  • 1 tablespoon extra virgin olive oil
  • 1 lemon, juiced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon ground oregano
  • 1/4 cup black olives, pitted and chopped

1. Preheat the oven to 400 degrees. In a large casserole dish, toss potatoes, onion and Brussels sprouts with olive oil. Season with salt, pepper and oregano.

2. Bake for 50-60 minutes until potatoes are browned and tender, making sure to stir and toss every 15 minutes for even cooking. Toss with lemon juice and black olives after removing from heat.

  • The Editor

    Reblogged this on Jane Doe (at-your-service).

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