Potatoes and Sprouts

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Autumn is here and we’re beginning to look for those warm and comforting dishes. This side is sure to fit the bill and would be an excellent match to our Apple Jack Chicken. The hearty brussel sprouts paired with potatoes are a perfect match. You could even make this side with a sweet potato instead of a russet.

Ingredients:Potatoes and Sprouts

  • 12-15 brussel sprouts – halved with ends and outer leaves removed
  • 1 russet potato, cubed
  • 1 clove of garlic, finely chopped or grated
  • 1 tbsp of butter
  • 1 tbsp olive oil
  • salt and pepper


Place the potatoes in a large pot and cover with water. Season the water with salt. Cover and bring water to a boil. Cook uncovered for about 10 minutes, just until the potatoes start to become fork tender. Drain and allow potatoes to dry on a kitchen towel. Place a skillet over medium high heat. Add butter and oil. Once the butter is melted, add brussel sprouts and potatoes. Season the root veggies with salt and pepper, and sear on each side. Once the sprouts become fork-tender, add in garlic. Cook the veggies for 3-5 minutes, constantly tossing. Taste for seasoning and transfer to a serving bowl.

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