Herby Roasted Potatoes


  • 1 pound small potatoes or 12-15 baby potatoes
  • 1 Tablespoon oil
  • 2 teaspoons minced garlic or 1/2 teaspoon garlic powder
  • Salt and pepper to taste


  1. Wash hands with warm, soapy water.
  2. Preheat oven to 325°F.
  3. Wash potatoes, removing sprouts and blemishes. Leave peels on and cut into 1-inch pieces.
  4. Fill a large saucepan with water and bring to a boil.
  5. Add potatoes and boil for 7 minutes. Drain
  6. Place potatoes in a baking pan.
  7. In a small bowl, mix together oil and seasonings. Pour over potatoes. Stir potatoes until coated with oil mixture.
  8. Bake for 10 minutes, then stir the potatoes. Bake for another 10-15 minutes, or until potatoes are soft.

Makes 4 servings

Roasted Brussels Sprouts


  • 3 cups Brussels sprouts
  • ½ Tablespoon vegetable oil
  • Salt
  • Black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon lemon juice
  • 2-3 Tablespoons Parmesan cheese
  • Nonstick spray


  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 400°F.
  3. Spray a baking sheet with nonstick spray. 
  4. Wash and trim Brussels sprouts. Cut large Brussels sprouts in half from top to bottom; leave small Brussels sprouts whole.
  5. In a large bowl, toss Brussels sprouts with the oil, salt, and pepper.
  6. Place Brussels sprouts in a single layer on a large baking sheet.  
  7. Roast for 20-30 minutes, stirring once halfway through baking time. Sprouts will be tender and slightly browned when finished.
  8. Add parmesan cheese in last 5 minutes of baking.
  9. Remove from oven and drizzle with lemon juice.

Makes 3-4 servings

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