Skip to main content

Roasted Brussels Sprouts And Potatoes

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

Directions
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.

  

Comments

Nathalie said…
Yum! Looks good. It's making me hungry (like I wasn't already hungry enough! :)
Debra said…
This dish looks awesome Elise. I am definately going to make this!
Rose said…
I love brussel's sprouts, these look absolutely delicious!
Oh YUM! What a perfect way to kick off the starting of the fall season! This will be a staple fall recipe for sure!!! It is a perfect side dish!
aimee said…
Brussel sprouts are soooo good for you and I rarely cook them. Thanks for the inspiration, Elise!
-Aimee
Vegan In The VI said…
Beautiful picture! I will have to try that combination.
Jessica said…
I had a similar childhood reaction to sprouts. I'm not sure if it was a kid thing, or just the way my mom cooked them. Yours look delicious!
Debra said…
Your brussel sprout and potato dish looks really yummy.

Popular posts from this blog

Licorice Lemonade

I am always on the lookout for good black licorice.  It's one of those things that I like to have in my cupboards for when I need a little something sweet.  I thought up this lemonade in attempts to use up the lemons on our tree and satisfy my love of licorice.  And with the temperature here pushing 110 degrees Fahrenheit, an ice cold glass of anything, really hits the spot! Lemonade Starter Ingredients 2 1/2 cups water 1 cup sugar 1/2 teaspoon fresh lemon zest 1 cup fresh lemon juice Directions 1.  Mix water and sugar in a pot over medium high heat until sugar is dissolved and set aside to cool. 2.  Once the water/sugar mixture has cooled, add remaining ingredients, and stir. 3.  Store mixture, covered in the refrigerator for up to 3 days. Licorice Lemonade Ingredients 5 cups water 3 licorice herbal tea bags(I use the Stash Licorice Spice) Lemonade Starter lemon slices ice Directions 1.  Boil 5 cups of water in a pot. 2.  Remove from heat and add tea bags.  Allow to steep fo

Chive And 'Cream Cheese' Smashed Red Potatoes

It seems that on every cooking competition on TV, pureed this, and foamed that, are all the rave.  I don't get it.  All I know is, as Moto Moto the Hippo from Madagascar says, "I like 'em chunky"... at least when it comes to potatoes... and babies.  Here is one of my favorite ways to make them... potatoes, that is.  Super easy and amazingly delicious! Ingredients 2 1/2 pounds red potatoes, washed and cubed water for boiling salt to taste 1/4 cup chopped fresh chives 4 ounces Tofutti Better Than Cream Cheese Directions 1.  Boil the potatoes in a pot of water for 10-15 minutes or until they are tender.  Check with a fork. 2.  Drain the water and mix in the 'cream cheese', and chives and stir with a large spoon, breaking up the potatoes as you mix.  You could use a potato masher, but like I said, "I like 'em chunky". 3.  Salt to taste.    

A Full Plate

This week, I have a very full plate.  I am working on a few blog designs, teaching a cupcake decorating class (which I am sooooo not qualified to do), babysitting for my sis, taking my kids to pick pumpkins and then decorating them...  and then all the usual stuff I do.  Needless to say, it's bean burritos, oatmeal and take out here at The Veggie-Full Kitchen this week.  So, instead of sharing one of my recipe's I thought I would refer everyone who lives in Southern Cali to Native Foods , to try Tanya's new Reuben.  It is AMAZING!  Just look at my little Sous-Chef.... he can recognize a good sandwich when he sees one... he just can't eat them yet. For those of you not in Southern California, here is a link to Chef Tanya's Blog where she shares some awesome recipes and more.  Also, if you are in the market for a dynamite vegan cookbook , she's got one of those too.