Holiday Brussel Sprouts And Purple Potatoes |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Want to impress your guests for the holidyas? . Buy those small colored potatoes. If you can find the pink ones, the color is even more dranmatic. It's important to peel off the skin as the potates are even more colorful after cooking and the skin removed. Read more . May be a bit time consuming but its worht it. And yes the flavor and textures are delcious together I hope you enjoy my recipe! Ingredients:
1 1/4 lb fresh brussel sprouts, cleaned and stems removed |
1 1/2 lb small purple or pink potatoes |
olive oil or butter to taste |
kosher salt and fresh ground black pepper |
garnish if desired such as: fresh chopped parley or lemon wedges |
or a squeeze of fresh lime juice |
Directions:
1. Cook potatoes until tender but not soft or mushy
2. Cook brussels sprouts until fork tender but not overly soft ( or they will lose their nice green color
3. Drain potatoes, and while warm, peel off the skin
4. Cut potatoes in half
5. Cut the brussle sprounts in half, vertically
6. Combine both in a serving dish, now either drizzle with extra virgin olive oil OR melted butter
7. Sprinkle with salt and pepper
8. Lightly toss
9. Serve or place back in a warm oven to reheat if desired
|
|