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Roasted fingerlings, brussels sprouts and sage

SERVINGS
Serves 4 Servings
RATE THIS RECIPE
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SERVINGS
Serves 4 Servings
RATE THIS RECIPE
(0)

Ingredients

  • 2 Kosher Salt (for roasting)
  • 1 pound fingerling potatoes, roasted and quartered length-wise
  • 1 pound brussels sprouts, halved and blanched
  • 1 tablespoon red wine vinegar
  • 3 sprig sage
  • 2 sprig thyme
  • 2 clove garlic, smashed
  • 2 tablespoon butter
  • 2 tablespoon chopped parsley
  • 2 tablespoon Canola oil
  • Preparation

    Baking Directions:

    1.

    Place whole fingerlings into a pan on a bed of the kosher salt, cover with foil and roast at 325 degrees F until easily pierced with a knife.

    2.

    Blanch the halved brussels sprouts in heavily salted, boiling water until tender, but not soft and transfer immediately to an ice bath.

    3.

    Heat a sauté pan over medium heat, add a small amount of oil and place the potatoes and brussels sprouts, cut side down, into the pan.

    4.

    Allow them to caramelize well, while taking care not to burn them.

    5.

    When nicely caramelized, add butter, garlic, thyme and sage.

    6.

    Season with salt and pepper.

    7.

    Cook until the butter is nicely browned and seasoned.

    8.

    Remove from the heat, and add enough of the red wine vinegar to balance the dish.

    9.

    Spoon the brussels sprouts and potatoes into a serving dish, dressing with the brown butter.