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    Home » Recipes

    Roasted Brussel Sprouts with Baby Potatoes & Blue Cheese Dip

    by Patti Estep · Jan 7, 2016

    Jump to Recipe

    Here's a simple appetizer you can make that's sure to please everyone. Roasted brussel sprouts with baby potatoes served with a creamy blue cheese dip.

    Brussel sprouts and mini potatoes in a serving dish with a small bowl of blue cheese dip and some toothpicks.

    Roasted Brussel Sprouts with Baby Potatoes & Blue Cheese Dip

    I happen to really like roasted brussel sprouts, though not everyone does. So when I make them, I add potatoes. This recipe is a great side dish, but also nice for a party, served with a little homemade blue cheese dip. All you have to do is wash the potatoes and brussel sprouts. You may also want to slice off the bottom of each sprout if they seem a little tough. Toss them in olive oil and coarse salt.

    Brussel sprout and baby potatoes on a baking sheet.

    Spread them in a single layer on a jelly roll pan or cookie sheet, and bake in the oven at 400 degrees for about 40 minutes, or until they are slightly soft and golden brown.

    Roasted brussel sprouts and baby potatoes.

    Serve immediately as a side dish, or set out with toothpicks and a dipping sauce like this creamy homemade blue cheese dip.

    Patti signature

    More Appetizer Ideas

    • Greek Chicken Bites
    • Mini Crab Cakes
    • Low Carb Stuffed Mushrooms

    Roasted Brussel Sprouts with Baby Potatoes & Blue Cheese Dip

    Brussel sprouts and baby potatoes are roasted and served with a creamy blue cheese sauce for dipping. A great appetizer to bring to the party.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Appetizers and Snacks
    Cuisine American
    Servings 24
    Calories 81 kcal

    Ingredients
      

    • bag of brussel sprouts
    • bag of baby potatoes
    • 1/2 c extra virgin olive oil
    • 2 T coarse salt
    • Blue Cheese Dip
    • 1/2 c sour cream
    • 1/2 c Gorgonzola cheese crumbles
    • 1/4 c mayonnaise
    • 1 T fresh lemon juice
    • 1/2 T Worcestershire sauce
    • 1/2 t black pepper

    Instructions
     

    • Toss the brussel sprouts and potatoes in a large bowl with olive oil and salt. Spread out on a baking dish and bake at 400 degrees for about 40 minutes.
    • Blue Cheese Dip --- Combine sour cream, Gorgonzola cheese, mayonnaise, worcestershire sauce, lemon juice and pepper in a food processor or blender.

    Nutrition

    Serving: 1gCalories: 81kcalCarbohydrates: 1gProtein: 1gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 6gCholesterol: 6mgSodium: 639mg

    Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

    Tried this recipe?Tag @hearthnvine on Instagram
    Roasted brussel sprouts and baby potatoes with a bowl of blue cheese dip.
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    About Patti Estep

    Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

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    Hi!

    I'm Patti

    Join me to create lots of fun DIY projects, including crafts, gardening, home decor, and tasty recipes

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