Peruvian Fingerlings & Brussels Sprouts

The black lime in the Peruvian spice adds so much flavor to this great dish. Simple to make and delicious! Try this one out!

Chop off the butt end of the Brussels and slice each in half. Also chop in half each of the fingerling potatoes. I used about 3/4 of a pound of each. Place them in a large bowl and toss with 2 tablespoons of olive oil, plus the full spice pack (2 tsp Stock+Spice Peruvian Spice). Place them in a single layer on a baking sheet and roast for about 45 minutes, jostling them occasionally. Once crispy and cooked, remove from the baking sheet and toss with salt to taste. Serve with a spoonful of sour cream or with a bit of cider vinegar.  Enjoy!