Brussel Sprouts & Potatoes w/Horseradish Aioli
Serves 8

INGREDIENTS
1 pound Brussel sprouts, cut in half
1 pound petite Yukon Gold potatoes, cut in fourths
2 T olive oil
Salt and pepper to taste
½ cup nayonnaise™
1 T prepared horseradish
1 tsp lemon juice

DIRECTIONS

1. Preheat oven to 425 degrees F
2. In a plastic bag, shake Brussel spouts, potatoes, oil, and salt/pepper
3. On a sheet pan, spread seasoned Brussel sprouts and potatoes
4. Bake 30-40 minutes until vegetables are tender (occasionally shake pan to brown evenly)
5. Mix together nayonnaise, horseradish, and lemon juice

Serve warm vegetables with horseradish aioli.

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Nutrition Facts Serv. size 135g Servings 8 Calories 143   Fat Cal. 68   *Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving % DV* Amount/Serving %DV* Total Fat 8g 10% Total Carb. 16g 4%   Sat. Fat 1g 4%   Fiber 3g 15%   Trans Fats 0g     Sugars 2g   Cholest. 0mg 0% Protein 14g   Sodium 162mg 8%       Vitamin A 8% Vit. C 70% Calcium 4% Iron 8%