Try Brussels sprouts, squash, potatoes with Italian flair

Missy Robbins, executive chef of A Voce restaurants in New York City, is known for creating classic Italian dishes with a contemporary twist. Here are Robbins' recipes for delicious side dishes: Brussels sprouts, potatoes and squash.

Brussels sprouts, lemon, chilies, pecorino
Servings:

Serves 8.

Ingredients

    • 2 quarts Brussels sprouts, stem cleaned and out leaves removed
    • Zest of one lemon, finely chopped
    • 3 lemons, cut in half and seeds removed
    • 3/4 cup olive oil
    • 3/4 cup toasted breadcrumbs
    • 3/4 cup pecorino romano cheese
    • 1 tablespoon chili flakes
    • Salt to taste

Preparation

Baking Directions:

Olive oil braised potatoes, garlic, herbs
Servings:

Serves 8.

Ingredients

    • 16 yukon gold potatoes, peeled
    • 16 cloves garlic
    • 3 sprigs rosemary
    • 1 bunch Italian flatleaf parsley, chopped
    • 1 bunch of chives chopped
    • 1 gallon olive oil
    • Salt and pepper to taste

Preparation

Baking Directions:

Roasted squash, brown butter, balsamic
Servings:

Serves 8.

Ingredients

    • 4 pieces delicata squash
    • 1/2 cup olive oil
    • 1/2 pound butter
    • 1/2 cup balsamic vinegar
    • 1/2 cup parmigiano reggiano cheese
    • 1 bunch sage
    • 1/2 cup chopped pine nuts
    • Salt and pepper to taste

Preparation

Baking Directions:

TOP

You're currently viewing the new TODAY.com Feedback