Roasted Potatoes and Brussels Sprouts



  • 1 lb. baby red potatoes, cut into large chunks
  • 1 large sweet onion, cut into thick slices
  • 1 package whole mushrooms
  • 1 lb. Brussels sprouts, cut in half
  • 1 Tbsp. fresh rosemary, chopped
  • ¼ cup walnut halves
  • 2 Tbsp. extra virgin olive oil
  • Salt & pepper to taste


  • Preheat oven to 400 degrees.
  • Combine all ingredients, EXCEPT walnuts, in a large bowl and toss so all veggies to get a good coating of olive oil.
  • Place veggies in a single layer on parchment-lined cookie sheets (helps them not stick).
  • You will bake for 35-40 minutes, but when there’s 5 minutes left, toss the walnuts into the veggies mixture and continue roasting until veggies are crispy on the outside but tender when pierced with a toothpick.
  • Serve warm!