Cherry Balsamic Sirloin

🥘 Ingredients

• balsamic vinegar
  1 tsp
• brussels
• cooking oil
  4 tsp
• fingerling potatoes
  12 oz
• herbes de Provence
  1 tbsp
• olive oil
  3.333 tbsp
• pepper
• salt
• shallot
  1 unit

🍳 Cookware

• baking sheet
• aluminum foil
• baking sheet

1. 

   1

   Adjust racks to middle and top and preheat oven to 450 degrees. Wash and dry all produce. Halve fingerling potatoes lengthwise. Toss on baking sheet with a large drizzle of olive oil , 1 tsp herbes de Provence (2 tsp for 4 servings), salt , and pepper . Use the rest of the Herbes de Provence as you like. Arrange potatoes cut sides up.

   fingerling potatoes: 12 oz, olive oil: 3.333 tbsp, herbes de Provence: 1 tbsp, salt, pepper
2. 

   2

   Halve some, peel, and thinly slice shallot . Toss it on a piece of aluminum foil with a drizzle of olive oil, half the balsamic vinegar (you’ll use the rest later), salt, and pepper. Cinch into a packet and place on sheet with potatoes. Roast until potatoes and shallots are tender, 20-25 minutes.

   shallot: 1 unit, balsamic vinegar: 1 tsp
3. 

   3

   Meanwhile, trim and halve brussels sprouts ⏱️ 12 ounce lengthwise. Toss with a second baking sheet with a large drizzle of cooking oil , salt, and pepper. Arrange cut down and roaster until lightly crisped, 4. Roast until tender and criispe, 18-22 minutes.

   brussels, cooking oil: 4 tsp
4. 

   4

   No
5. 

   5

   (Consult theoes grapes 30 minutes.)