Brussels Sprouts Delight with Herb Roasted Fingerling Potatoes

It's the weekend and I can't help but want something extra satisfying. Fresh herbs and onions were calling me, I picked a few, chopped them up and spread them over some fingerlings potatoes with olive oil and seasoning.  Served with Brussels sprouts, garbanzo beans and almond slivers. The house still smells amazing!

Herb Roasted fingerlings Potatoes

• 1 lb fingerlings potatoes - quartered
• Fresh green onions
• Fresh herbs - rosemary, basil, oregano. (or dry)
• Olive Oil, Lemon Pepper, Garlic Salt or/& Sea Salt, Everyday Spice - (TJ's), garlic & onion powder, black pepper.
• (For Non-Vegans: try parmesan cheese)
• 1/8-1/4 onion, 3-5 garlic cloves diced

Preparation:

1. Preheat oven to 450 degrees
2. Place potatoes, with onions/garlic, herb mixture. Drizzle with olive oil. Season to taste.
3. Bake 20 minutes - til nice and crispy. [Toss halfway through - I sprinkled with sea salt. :)

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Brussels Sprouts Delight:

• 1-2 lb brussels sprouts
• 4-5 tbsp earth balance vegan spread
• 1/4 cup thinly sliced onion
• 2-3 sliced garlic cloves
• 1 can garbanzo beans
• 1 handful fresh sprouts
• 1 handful organic spinach
• 1 8 oz package sliced mushrooms
• Season to taste with: fresh lemon juice, black pepper, garlic salt, onion/garlic powder, every day seasoning.
• Slivered almonds - 3/4 cups
  
• Opt: Vegan Parmesan Cheese

Directions:

1. Bring 1/2 pot salted water to a boil. Add Brussels Spouts - cook 5 +  minutes until crisp & tender.
2. In large saucepan, melt 3-4 tbsp vegan "butter" spread over med-high heat. Add onions, garlic, Brussels sprouts. Cook 5 minutes.
3. Add remaining butter, add garbanzo beans and mushrooms cook aprox. 2 minutes. Add lemon juice, seasoning, sprouts, spinach and almonds. Stir well and warm through.
4. Serve hot, opt to sprinkle w/vegan Parmesan cheese.