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Nutrition Facts
Serving Size 160 g
(Approx. 6 Servings)
Amount Per Serving
Calories 150 Calories From Fat 80
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 330 mg 14%
Total Carbohydrate 18 g 6%
Dietary Fiber 3 g 12%
Sugars 2 g
Protein 3 g
Vitamin A 8% Iron 8%
Vitamin C 80% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Herb Roasted Potatoes and Brussels Sprouts
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 Lb fingerling potatoes, sliced in half lengthwise
12 Oz Brussels sprouts, larger Brussels sliced in half
6 Oz H-E-B Rosemary and Garlic Cooking Sauce
2 Tbsp olive oil
1/2 Tsp black pepper
1/2 Tsp kosher salt
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Instructions

1
Preheat oven to 450°F.
2
Place prepared vegetables in large bowl and coat with olive oil and season with salt and pepper. Stir or use hands to toss until coated.
3
Pour vegetables on a large lipped baking sheet and roast 30 to 35 minute or until vegetables are nicely browned and tender. Set bowl aside for later use.
4
Remove vegetables from oven and turn on broiler. Return vegetables to large bowl and add rosemary and garlic butter sauce; stir to coat vegetables.
5
Evenly distribute vegetables back on backing sheet and broil about 2 minutes, watching closely to ensure they don't burn.

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