Roasted Potatoes and Brussels Sprouts with Wilted Spinach

Serves 6 as a side dish

Ingredients:

• 2 cups brussels sprouts, washed and halved or quartered in to bite-sized cubes
• 2 cups organic baby potatoes (red and white) washed and cut in to bite-sized cubes
• 4 tablespoons white truffle flavored olive oil
• A couple of generous pinches of salt
• A couple of generous pinches of pepper
• A couple of generous shakes of dried garlic or garlic powder (you can use freshly minced garlic if you wish)
• 1 cup spinach leaves, washed and chopped
• A squeeze of lemon juice

Method:

• Pre-heat oven to 425F
• You will need 2 cookie sheets, one for the sprouts and one for the potatoes
• In a large bowl, combine the brussels sprouts with 2 tablespoons of olive oil and a generous pinch of salt, pepper and a dash of garlic. Spread on a cookie sheet and place it on the top shelf of the oven
• In the same bowl, combine the potatoes with 2 tablespoons of olive oil and a generous pinch of salt, pepper and a dash of garlic. Spread on a cookie sheet and place it on the bottom shelf of the oven
• Set the cook time to 45 mins
• After 20 mins, check the potatoes by piercing with a knife. If it pierces easily, remove from the oven and move the brussels sprouts to the bottom shelf. If not wait another 10 mins and do the same
• Check if the brussels sprouts have charred slightly and caramelized after 45 mins
• Remove the potatoes and brussels sprouts to a serving bowl. Add the spinach while warm so the spinach wilts immediately
• Adjust salt and pepper, squeeze some lemon juice to taste
• Serve warm