Roast up an easy weeknight meal. Brussels sprouts and potato gnocchi make a scrumptious pairing!
Ingredients
- 1 ½ lbs Brussels sprouts, halved or quartered
- 1 red onion, sliced
- Olive oil
- Salt and pepper
- Garlic powder
- Dried basil
- 1 (9 oz) package potato gnocchi
- 1 tablespoon balsamic vinegar
- Shredded Parmesan cheese, for garnish
Instructions
- Preheat your oven to 450°F.
- Toss Brussels sprouts and sliced red onion with olive oil, salt, pepper, garlic powder, and dried basil. Spread evenly on a sheet pan and roast for 12 minutes.
- Add the potato gnocchi to the pan with a little more olive oil. Toss to combine and roast for an additional 14-16 minutes until golden and crispy.
- Remove from the oven, drizzle with balsamic vinegar, and garnish with shredded Parmesan. Serve warm.