In a medium covered saucepan
bring to a low boil over medium heat.
|
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
|
1
|
Pound
|
Fingerling or baby potatoes
|
|
|
1
|
Teaspoon
|
Sea salt
|
|
Set a timer for 10 mins. Then
add
|
1 ½
|
Whole
|
Brussels sprouts
|
Cut in half
|
Remove from heat, and cool
uncovered. Cut potatoes into bite sized pieces.
In a pyrex measuring
cup combine
|
1
|
Tablespoon
|
Dijon
|
Or honey mustard
|
|
1
|
Tablespoon
|
Butter
|
|
|
2
|
Tablespoons
|
Evoo
|
|
|
¼
|
Teaspoon
|
Sea salt
|
|
|
¼
|
Teaspoon
|
Black pepper
|
|
|
1 ½
|
Teaspoon
|
Chili powder
|
Or Italian seasoning
|
|
2
|
Tablspoons
|
Sherry
|
Amontillado is great for
this dish
|
|
1
|
Tablespoon
|
Black sesame seeds
|
|
Warm the sauce to melt the
butter in the oven or microwave.
Spread out the Brussels and spuds on a parchment lined baking
sheet.
Toss w/ the sauce and roast
in a 375 oven for 25 to 35 mins depending on how you prefer your crusty
char.
They are beautiful and can be served hot, warm, cool or cold. Garnish w/ a citrus wedge
Eating
Healthy & Delicious is a Win Win Win Situation!
Eat, Live
& Party Well
Blog post
by Chef Mark Cleveland
Chef Mark
Cleveland has joined the team of Hungry Harvest creating recipe & culinary
content for success in the kitchen with the amazing produce in each weekly
Hungry Harvest box. Visit www.hungryharvest.net/recipes/ for recipes, photos & More! Follow HungryHarvest and ChefMarkCleveland on Instagram
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nutritional information for optimum health.
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