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Roasted Potatoes and Brussel Sprouts


Roasted Potatoes and Brussel Sprouts
Recipe By: Navid

About this Recipe:

NavidNavid: The flavor combination of reduced balsamic vinegar, butter and rosemary is amazing. It can be used as steak sauce or served with roasted vegetables. The alternative to this recipe is to reduce the balsamic with butter and rosemary in a separate pan then add it to the roasted vegetables.


Main Ingredients:

Mini potatoes: 1 cup, (about 8 potatoes) or 1 large potato
Brussel sprouts: 1 cup
Garlic: 1 bulb, cloves separated but not peeled
Balsamic vinegar: 1/4 cup
Fresh rosemary: 1 spring
Olive oil: 1 tbsp
Butter: 1 tbsp
Salt
Pepper


Directions:

1. Preheat oven to 375 degree F.

2. Pour balsamic vinegar into a baking dish and place the butter in the middle. Sprinkle over with salt and pepper.

3. Cut mini potatoes into half and place them cut-side down in the baking dish. If using large potatoes, cut them into 2-3 cm cubes.

4. Add brussel sprouts and garlic to the dish.

5. Drizzle olive oil over them and place the rosemary spring on top.

7. Cover the baking dish with aluminum foil. Cook in the oven for 45 min - 1 hour or until the balsamic vinegar reduces to about half a tablespoon.

Published on March 19, 2010

Herbs & Spices in this Recipe:

Balsamic Vinegar
Balsamic Vinegar
Rosemary
Rosemary
Garlic
Garlic

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Spicy Spinach and Yogurt Dip
Sweet Corn and Saute Mushroom Recipe
Sweet Corn and Saute Mushroom

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Servings
 
2-4
Easiness
 
Intermediate
Prep Time
 
5 min
Cook Time
 
45 min
Ready in
 
50 min
Recipe by
 
Comments
 
1
2 Ratings
 
Average rating: 4.51



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Comments: 1

Sarah, Guest2011 Jan 12
Average rating: 5
Best recipe ever, really, seriously, so simply yet the best thing ever.I had to broil it at the end to get it that nice brown, and make it in larger portions to have some for later.

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