Roasted Brussels Sprouts & Red Potatoes

I know, I know...brussels sprouts? The vegetable we all come out of the womb hating. My mother's Greek kitchen however never produced this delicacy, so I never had an opinion. A few months ago my boyfriend's mom brilliantly roasted these tiny little cabbages, and after some hesitation, I took my first bite and fell in love! To cut cooking time, I decided to try throwing them in with my roasted potatoes. Now, it's my favorite side, and I've served it with everything from salmon to beef. You have to give them a chance! You won't be disappointed.

Ingredients:
20 small red new potatoes
24 brussels sprouts
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons oregano
2 teaspoons garlic pepper
salt to taste
1/2 cup water

How to:
Wash brussels sprouts and cut ends off. Wash potatoes and cut each in half. Combine in a medium baking dish. Mix vegetables with olive oil, lemon juice, oregano, garlic pepper and salt. Add water into the side of the backing dish so that it doesn't wash off seasoning. Bake in oven at 450º for 40-45 minutes or until potatoes can be easily pierced with fork.