Hmmmmm... Brussels Sprouts... My relationship with these little guys wasn't on the best of terms when I was a child. In fact, the only way I could get them down was if I plugged my nose, chewed quickly and washed them down with a glass full of water. There was no love. Then, out of the blue, I tried them as an adult and was head over heals! Funny how that is... This is my favorite way to eat them. It's such an easy and simple recipe... and the result is simply AMAZING!Ingredients
12 ounces Brussels Sprouts
20 ounces Honey Gold or Baby Yukon Gold Potatoes
2 shallots, sliced
3 tablespoons fresh chives, minced
3 tablespoons olive oil
3/4 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1. Cut off the brown ends of the Brussels Sprouts and pull off any leaves that have turned brown.
2. Place all ingredients in a large bowl and toss to coat the ingredients evenly.
3. Pour the ingredients in a 9x13 pan and bake in a preheated 400 degree F oven for 35-40 minutes or until the potatoes are tender.
4. While it's baking, shake the pan every 10 minutes or so to brown the ingredients evenly.