Ingredient

• 1 pound fingerling potatoes, halved
• 1 pound Brussels sprouts, trimmed and halved
• 6 tablespoons olive oil, divided
• 3/4 teaspoon salt, divided
• 1/4 teaspoon pepper
• 3 tablespoons lemon juice
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon honey

Direction

1. Preheat oven to 425°. Place potatoes and Brussels sprouts in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt and pepper. Toss to coat. Roast 20-25 minutes or until tender, stirring once.
2. In a small bowl, whisk lemon juice, garlic, mustard, honey and remaining oil and salt until blended. Transfer vegetables to a large bowl; drizzle with vinaigrette and toss to coat. Serve warm.