Wednesday, January 12, 2011

Brussels Sprouts and Potatoes

John has this recent obsession with Brussels sprouts. I swear, dude asks for them almost every week. Luckily they're super easy to cook, really tasty and full of vitamins and all that jazz. Besides roasting and sauteing with bacon, this is one of my favorite ways to cook Brussels sprouts.And it only uses just a handful of ingredients. It makes me happy when simple easy recipes like this are so good.

Brussels Sprouts and Potatoes 

3 cups Brussels sprouts cleaned and cut in half
3 red skinned potatoes cut into ½ inch cubes
2-3 tbsp butter

Preheat oven to 350. Melt butter in a large oven-proof skillet over medium heat (I would use either cast iron or a large stainless steel skillet). Add potatoes and cook, stirring occasionally until they are lightly browned, about 10 minutes. Add Brussels sprouts and cook for a few minutes to brown. Add salt and pepper to taste. Put the whole pan in the oven and bake for about 20 minutes, or until the potatoes are fork tender. Be careful when taking the pan out of the oven - the handle will be HOT!


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