Brussel Sprouts And Potatoes Recipes

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.

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.

Steps:

• Combine potatoes with enough water to cover by 2 inches in a medium saucepan and bring to a boil.
• Boil 1 minute and remove the pan from the heat and let stand in the cooking liquid until partially cooked; about 5 minutes. Drain and set aside.
• Meanwhile, heat oil in a large nonstick skillet over medium heat and then add the Brussels sprouts.
• Cook until light green, about 6-8 minutes.
• Add the garlic and cook until the Brussels sprouts begin to brown, about 3-4 minutes.
• Stir in the potatoes, salt and pepper and cook until the veggies are tender, 5-7 minutes longer.
• Serve warm or at room temperature.

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.

Steps:

• Bring a large pot of salted water to a boil and add 1/2 cup of cubed ham. Let the ham boil (to flavor the water) while you make the klubb.
• To make the klubb: In a large mixing bowl, add the grated potatoes, egg and salt. Using a fork, mix well until thoroughly combined. Add 1 1/4 cups flour and mix well. Add up to ¼ cup more flour, a little at a time, until you get a thick, sticky dough that clumps together when pressed in your fist.
• Moisten your hands with water. Using a 1/3 cup measure, scoop the potato mixture into your hand and press an indentation in the center. Place a piece of ham into the center and press the potato mixture around to enclose it. Roll into a loose ball and coat in the flour. Then roll into a nice round ball. Repeat with the remaining potato mixture. You'll get about 8 to 10 klubb in all.
• Gently drop the klubb in the boiling water. Reduce the heat to a simmer. Let the klubb cook for 2 minutes to firm up, then loosen them with a spatula if they seem to be sticking to the bottom of the pot. Cook the klubb for 35 to 45 minutes, until firm, shiny and floating at the top.
• When the klubb have about 15 minutes left on the timer, make the Brussels sprouts.
• When the klubb are done, drain and nestle directly into the Brussels sprouts, adding another drizzle of oil if the pan looks dry. Cook undisturbed for a couple more minutes to get some texture on the klubb. Add the butter, mustard, salt and pepper. Stir to combine and fully coat. Season with flaky salt and black pepper. Serve with hot sauce at the table, if desired.
• Heat a large nonstick skillet over medium-high heat and add the oil. Add the Brussels sprouts and cook undisturbed for 6 to 8 minutes until deeply golden. Give them a toss and add the remaining ham, the shallot, a couple of good pinches of salt and pepper. Cook, stirring occasionally until the Brussels sprouts start to get tender, 6 to 8 more minutes.

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, add the carrots, Brussels sprouts, red bliss potatoes, parsnips and sweet potatoes. Toss well with olive oil, herbs, salt and pepper.
• Spread the vegetables evenly on a large baking sheet. Place on medium rack in oven and bake for 35 to 40 minutes.

Steps:

• Preheat your oven to 400 degrees F (200 degrees C).
• Whisk together the olive oil, maple syrup and miso paste in a large bowl. Add the Brussels sprouts and sweet potatoes, season with pepper and transfer onto a large, rimmed baking sheet. Roast for 25 to 30 minutes, or until the sprouts are golden and a little crisp and the sweet potatoes are caramelized and tender, stirring once halfway through.
• Meanwhile, rinse the lentils in a fine mesh sieve. Add the lentils into a saucepan and cover with about 3 inches of water. Bring to a boil then cover, reduce the heat to low and simmer for 15 to 20 minutes, until tender. Drain and transfer to a large bowl. Drizzle the lentils with extra-virgin olive oil. Add the lemon zest, lemon juice, parsley and baby spinach. Season with salt and stir well to combine.
• To serve, spoon the lentils onto a serving dish and top with the roasted Brussels sprouts and sweet potatoes and a scattering of walnuts.

Steps:

• Preheat oven to 400 degrees F.
• Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
• Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

Steps:

• Preheat oven to 325 degrees.
• Melt butter and oil in a large deep skillet. Add brussels sprouts and minced shallot and saute until soft, about 8 minutes. Add white wine and continue to cook for 1 minute until evaporated. Season with salt and pepper. Add cream and bring to a simmer. Cool to room temperature.
• Smear a 1 1/2-quart shallow casserole dish with butter. Reserve 2 tablespoons of Parmesan for the topping. Arrange the potato slices evenly over the bottom of the dish and season with salt and pepper. Using a slotted spoon, spread a layer of brussels sprouts over the sliced potatoes and sprinkle with Parmesan cheese. Continue layering until all of the potatoes and brussels sprouts and all but the reserved 2 tablespoons of Parmesan have been used. The last layer should be potatoes. Pour the cream over the potatoes and top with the remaining Parmesan. Cover with buttered foil and bake for 45 minutes.
• Uncover the gratin and bake for 30 minutes longer, or until the potatoes are tender and the top is golden brown. Let sit for 15 minutes before serving.

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.

Steps:

• If using potatoes, use 1 lb brussels sprouts and 1 lb small potatoes.
• Cut the bottoms off the brussels sprouts and remove protective outer leaves. Cut sprouts in half.
• If using potatoes, half potatoes (quarter if very large.).
• Combine oil, brussel sprouts, potatoes, onions and bacon in a casserole dish.
• Bake at 425 for 40 minutes, or until potatoes are tender. Stir every 15 minutes or so.
• Meanwhile, melt butter in the microwave and combine with the lemon juice.
• When the mixture comes out of the oven, pour butter/lemon juice over the brussel sprouts.
• Add salt and pepper.
• Stir.
• Enjoy!

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.