Roasted potatoes, brussels sprouts and onions
Brussels sprouts begin to appear in the market at the end of the season, still clinging to their long thick stalks. It’s a thing of beauty and although I know not everyone likes them, I can’t resist them, they are so delicious. they are also pretty versatile and can be used raw in salads thinly sliced or with their leaves peeled pulled apart. They can be sautéed in butter or oil and served with lemon wedges and sea salt, roasted with chestnuts that are also in season and mixed in with other vegetables. I can’t imaging a Thanks Giving or Christmas table without them.
You may be tired of hearing this but I am still using up the last of the vegetables lounging in my fridge and I think this is the last batch. These beautiful little summer potatoes got roasted with olive oil and salt and then combined with the roasted brussels sprouts and onions. I used a little brown sugar in the roasting and you could drizzle the finished dish with aged balsamic vinegar for a n extra note of flavour. Otherwise, it’s simple and straight forward dish. Quantities do not matter, use as much opr as little as you need for the number of people you serve.
1 lb small potatoes, halved
1 lb brussels sprouts, halved
3 very small onions, red, yellow and white, peeled and quartered
Light brown sugar
Toss the potatoes with olive oil, sugar and salt, place on a baking sheet and roast at 400°F until golden and tender, about 20 minutes.
Toss the brussels sprouts and onion with olive oil, brown sugar and salt and roast in 400°F until cooked through, being careful not to burn them.
Combine toe potatoes and brussels sprouts in a serving dish, drizzle with a little balsamic vinegar and serve warm.