Potato And Brussels Sprout Bake 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:

• 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 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:

• Heat oven to 400ºF.
• Combine potatoes, Brussels sprouts, shallots, turmeric and 1 cup shredded cheese in large bowl. Add Alfredo sauce; mix lightly.
• Pour vegetable broth into empty Alfredo sauce jar; cover with lid, then shake to remove any Alfredo sauce remaining in jar. Add to potato mixture; mix lightly.
• Spoon into 3-qt. casserole sprayed with cooking spray; top with remaining shredded cheese. Cover.
• Bake 50 min. to 1 hour or until potatoes are tender, and sauce is hot and bubbly. Remove from oven.
• Heat broiler. Top casserole with Parmesan. Broil, 6 inches from heat, 2 to 3 min. or until Parmesan is golden brown.

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:

• 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:

• Cook the sprouts in boiling water for about 8 mins, they should be tender. Remove but reserve the water. Cool under running water and shred.
• Place the potatoes (both types) in the sprout water and cook for 8 mins until tender.
• Heat the butter in a pan and gently fry the onion and garlic for 5 minutes Sprinkle over the coriander and and cook for a further minute.
• Drain and mash the potatoes. Place the potatoes, sprouts, onion mix and coriander leaf in a bowl and mix well with hands.
• Flour your hands and form the mix into 8 cakes.
• Heat the oil in a pan and fry the cakes for 4 mins each side until golden and crispy.

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.

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:

• Heat oven to 450 deg.
• Combine the potatoes, Brussels sprouts, shallots and bacon in large bowl; toss with the oil. Sprinkle with the salt and pepper and toss again.
• Transfer to a 10 x 15 Pyrex dish and roast (I used my non-stick roasting pan), stirring every 15 minute until the veggies are tender and well browned (35 to 40 min.).
• Combine melted butter and lemon juice in a small bowl and pour over veggies and toss to coat.
• Serve immediately.