Holiday Brussel Sprouts And Purple Potatoes
From midgelet 14 years ago
- 20 minutes to make
- Serves 6
Want to impress your guests for the holidyas? . Buy those small colored potatoes. If you can find the pink ones, the color is even more dranmatic. It's important to peel off the skin as the potates are even more colorful after cooking and the skin removed. Read more May be a bit time consuming but its worht it. And yes the flavor and textures are delcious together I hope you enjoy my recipe! See less
Ingredients
- 1 1/4 lb fresh brussel sprouts, cleaned and stems removed shopping list
- 1 1/2 lb small purple or pink potatoes shopping list
- olive oil or butter to taste shopping list
- kosher salt and fresh ground black pepper shopping list
- garnish if desired such as: fresh chopped parley or lemon wedges shopping list
- or a squeeze of fresh lime juice shopping list
How to make it
- Cook potatoes until tender but not soft or mushy
- Cook brussels sprouts until fork tender but not overly soft ( or they will lose their nice green color
- Drain potatoes, and while warm, peel off the skin
- Cut potatoes in half
- Cut the brussle sprounts in half, vertically
- Combine both in a serving dish, now either drizzle with extra virgin olive oil OR melted butter
- Sprinkle with salt and pepper
- Lightly toss
- Serve or place back in a warm oven to reheat if desired
The Rating
Reviewed by 7 people-
very beautiful-wow!
chichimonkeyface
in Albany loved it
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Those purple potatoes are so tempting, aren't they. How can you resist? Thanks.
tablescape
in loved it
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I love Brussel Sprouts and this is a new recipes to me!! love it!
goodeat
in Benton loved it
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