This vegetable recipe comes from a WW weekly beef dinner.  The vegetables and beef are roasted together.  Jim wanted steak instead of beef tenderloin.  I still fixed the vegetables.  I used half the potatoes but full Brussels Sprouts.  The cooking time is a little long and I would never fix a tenderloin this way.  The rosemary taste on the potatoes was just right.  it serves 4 and including the beef is 8 points which includes 3 oz. beef, 2 T horseradish sauce, 1 C Brussels sprout and 3/4 C of potato.

Ingredients:

Cooking spray

1/4 C minced rosemary

2 T EVOO

1 T minced garlic

1 t lemon zest

1 t koshere slat

3/4 t black pepper

1 1/2#fingerling potato, halved

3/4# Brussels sprouts, halved

Instructions:

1. Preheat the oven to 450 degrees F.
2. Combine rosemary, oil, garlic, zest, salt and pepper in a small bowl.  
3. Place the potatoes and Brussels sprouts on a sprayed sheet pan.  Drizzle the rosemary mixture and toss to combine.  Spread potatoes  and vegetables evenly across prepared baking pan.  
4. Bake about 25-30 minutes, stirring vegetables once halfway through cooking.