Dijon-Roasted Brussels Sprouts and Potatoes

The ninth cookbook from Biggest Loser's Devin Alexander is diabetes and heart-health friendly.  Melissa's Produce held a demo and book signing event where I was introduced to Chef Devin, and I was pleasantly surprised at the flavor packed into this cookbook. 

One of the recipes featured at the tasting was Chef Devin's Dijon-roasted Brussels Sprouts.  I liked them enough to try them at home, but in true eat-like-a-five-year-old habit, I diluted the brussels sprouts a bit by adding roasted potatoes to the mix. The flavors melded perfectly with the tart balsamic and dijon mustard in the glaze.  

Chef Devin recommends roasting the sprouts spread out well on cookie sheet in a large, standard-sized oven.  I have only a toaster oven, which roasts at the same temperature but doesn't have nearly the room.  Plus, I had doubled the bulk of the product by adding potatoes.  I made double the glaze to cover both the potatoes and sprouts, then after trimming added everything to a ziploc bag and shook to coat everything well.  Then, I used a standard 9x9 baking dish in my small toaster oven, but I stirred the veggies every ten minutes and extended the roasting time to ensure that I got the proper caramelization and crispiness even though the bulk was tightly packed.  How do you add flavor to roasted veggies? 

Dijon-Roasted Brussels Sprouts and Potatoes

1 lb Brussels Sprouts
1 14 oz box Melissa's Pre-Cooked Parisienne Potatoes
Glaze:
1 Tbsp Extra Virgin Olive Oil
4 tsp Balsamic Vinegar
4 tsp Dijon Mustard
1 tsp Reduced Sodium Salt Substitute
Black Pepper to taste

Trim stems off Brussels sprouts and slice in half lengthwise.  Cut potatoes to about the same size.  Mix glaze in small bowl and whisk to combine.  Place veggies and glaze in Ziploc bag and shake to coat.  Lay veggies out on sheet pan or place in baking pan sprayed with non-stick spray or olive oil spray (propellant free).  Bake at 400 degrees for about 40-50 minutes, stirring every ten minutes, if using baking pan.  Cooking time will be less if spread out on cookie sheet.  Veggies are done when slightly brown and barely crispy.