Okay all you Brussels Sprout haters out there…Just give this a try just once and I’m sure at least half of you will convert into Brussels Sprout lovers 😉
I too grew up not liking them very much (what kid does?) But somehow I stumbled across fresh Brussels sprouts on sale last year, and I developed a new found love and appreciation for them. This is how I love to serve these delectable edible buds 🙂
1lb Fresh Brussels Sprouts-Note “FRESH”! If you buy the frozen kind you will not become a born again believer. Stick with “fresh” 😉
1lb baby purple or baby fingerling potatoes. You want a Potato with a lot of flavor. The smaller the better. Red potatoes work fine too.
1 red onion-thinly sliced
6-10 cloves of garlic (again this is a preference thing)
Italian seasonings (dash of basil, oregano, and parsley)
Fresh grated Parmesan
Start by slicing your Brussels and potatoes up in half. Meanwhile get two pans heated up with about 2 tbls EVOO in each. Preheat your oven to 375. Mince up your garlic and slice your onion. Begin to cook Brussels and potatoes in one pan and onions and garlic in the other. Sprinkle with your herbs and s+p.
Once the Brussels and taters begin to brown lightly mix them with you onion and garlic. The goal of sauteing them for just a few minutes is to brown them lightly and get them good and coated in the oil. Once they have been combined saute for about one minute
Place them in a canola oil sprayed 8×8 glass baking dish, then sprinkle about a cup or so of Parmesan cheese on top. Just enough cheese to bake on top. Then sprinkle with a little more s+p and pop into the oven for 30-45 minutes, (depending on how HOT your “375” is…)
Note-I did not make this batch with potatoes. We really cut back on the carbs last week, (recovering from a carb heavy week before last, haha), but I am telling you make them with it the first time, just so you know how good all the flavors are together.
This is the perfect side dish for the Turkey Meatloaf I make 🙂