Brussels

  ROASTED BRUSSELS SPROUTS AND BABY POTATOES 4-6 20 MINUTES 35 MINUTES 55 MINUTES   1 pound brussels sprouts, cut in half  1 pound marble potatoes, cut in half  2 red apples medium, diced  2 tablespoon ginger, minced into a paste  7 cloves garlic, minced  2 tablespoons butter, small diced  1½ teaspoon salt  pepper to taste  2 tablespoons parsley, finely chopped (optional garnish)  1/2 cup cashews roasted, rough chopped (optional garnish)    Preheat oven at 400°F. In a large bowl mix all the ingredients together except parsley and cashews. <span class="direction_text" style="vertical-align: middle;">Line a baking dish with parchment paper. Then spread brussels sprouts mixture on top. <span class="direction_text" style="vertical-align: middle;">Bake for 25-35 minutes until veggies are tender a crispy around the edges. <span class="direction_text" style="vertical-align: middle;">Remove from oven and serve! If garnishing, sprinkle with cashews and parsley. <span style="display: block; font-family: Georgia,serif; font-size: 15px;">Copyright 2016 Cooktop Cove