Brussels Sprouts N Potatoes Recipes

ROASTED POTATOES & BRUSSELS SPROUTS

Steps:

• Preheat oven to 450°F. Toss Brussels sprouts, potatoes, oil, salt, chili powder, garlic powder and pepper together on a large rimmed baking sheet; spread in a single layer. Roast until the vegetables are tender and evenly browned, 20 to 25 minutes, stirring halfway through. Stir in parsley before serving.

BRUSSELS SPROUTS AND POTATOES

Steps:

• (*Chef's note: To prepare Brussels sprouts, trim ¼ inch from the bottom and score the trimmed sprouts with a deep X.) In a large saucepan, cover the potatoes with water; bring to a boil over high heat and cook for 5 to 8 minutes, or until fork tender.
• Add the Brussels sprouts and cook for 5 minutes, or until fork tender.
• Drain, reserving ½ cup of the cooking liquid.
• In a large nonstick frying pan at medium-high heat, sauté the garlic in the oil for 3 minutes, or until it is just beginning to color.
• Add potatoes, Brussels sprouts, ¼ cup of the reserved cooking liquid, and oregano; add salt substitute and pepper to taste.
• Cover and heat through, adding more liquid as needed.

BRUSSELS SPROUTS 'N POTATOES

Steps:

• For the Brussels sprouts, make sure they are cleaned and x on the stem,or cut in half if large.
• Melt butter (margarine) in a skillet and over medium heat cook the onions and the potatoes with the bay leaf, stirring often until the onion is tender 2-3 minutes.
• Add Brussels sprouts and stock; cover and cook for about 8 minutes.
• Add red pepper cook 2 minutes or until the potatoes and sprouts are tender and the red pepper is still crisp.
• Season with salt and pepper.
• Remove bay leaf.
• Garnish with chopped parsley and serve.
• For vegetarian, use the water not the chicken stock.

GLAZED BRUSSELS SPROUTS AND POTATOES

Steps:

• Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15 minutes, adding the red onions during the last 4 minutes of cooking. Remove with a slotted spoon; blot dry with paper towels.
• Prepare a large bowl of ice water. Return the pot of water to a boil; add the Brussels sprouts and cook until tender, 6 to 7 minutes. Drain and immediately transfer to the ice water. Stir a few times until cooled, then drain the Brussels sprouts; blot dry with paper towels. (The vegetables can be prepared to this point up to 2 hours ahead; cover and refrigerate.)
• Melt the butter in a large skillet over medium heat. Add the thyme, vinegar and honey and bring to a simmer. Add the vegetables and toss until glazed and heated through, about 3 minutes, adding a few tablespoons of water if necessary. Season with salt and pepper and toss with the parsley.

MASHED POTATOES 'N' BRUSSELS SPROUTS

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Meanwhile, place 1/2 in. of water and brussels sprouts in a small saucepan; bring to a boil. Reduce heat; cover and cook for 5 minutes. Add garlic; cook 3-5 minutes longer or until tender. , Drain potatoes, sprouts and garlic; cool slightly. Place in a food processor; cover and process for 1-2 minutes. Add the remaining ingredients; cover and process just until blended. Transfer to a serving bowl.

POTATOES AND BRUSSELS SPROUTS WITH OIL AND VINEGAR

Steps:

• If you have a steamer, place the potatoes in the bottom of the steamer, with water to cover. Boil about 12 or 13 minutes then add brussels sprouts to rack in steamer and cook about 7 or 8 minutes. Potatoes take about 20 minutes total.
• Meanwhile, whisk oil and vinegar in serving bowl.
• When vegetables are cooked, drain and cut potatoes into quarters or thirds and cut sprouts in half. Stir well to coat with dressing.