This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Brussels sprouts are misunderstood - probably because most people don't know how to cook them properly." -Todd English
Mustard and potatoes and brussels sprouts go together perfectly just like, well, mustard and potatoes and brussels sprouts. This is a great recipe for a Fall picnic and for the folks who don't think they like brussels sprouts, they won't really ever know.
Servings: 4 | Serving size: about 1 cup
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers, and like most potato salads, is actually better the next day. Note that cooking time does not include chilling time.
|2 tsp||olive oil|
|1 lb||red potatoes (cut into 1/2 inch dice)|
|1 Tbsp||dried sage|
|spray olive oil|
|1 lb||Brussels sprouts (quartered lengthwise)|
|4 tsp||extra virgin olive oil|
|1 Tbsp||white wine vinegar|
|2 Tbsp||coarse ground mustard|
|fresh ground black pepper (to taste)|
Place two large skillets in the oven and preheat to 325F.
When the oven is hot, add 1 teaspoon olive oil to each pan. Add the Brussels sprouts to one pan, toss well, and place in the oven.
Add the potatoes and sage to the other pan, toss well, and place in the oven.
Roast the potatoes and Brussels sprouts for 25-30 minutes each, tossing every 7-10 minutes.
While they are roasting, mix together the extra virgin olive oil, vinegar, honey, mustard, salt, and pepper in a large non-reactive bowl.
Once the potatoes and Brussels sprouts are roasted, place them in the bowl with the dressing and toss well. Chill until time to serve.
Serving size: about 1 cup
|Calories 212||Calories from Fat 69|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 32g||14%|
|Dietary Fiber 6g||27%|
|Vitamin A 17%||Vitamin C 176%|
|Calcium 5%||Iron 13%|
|Vitamin K 217 mcg||Potassium 976 mg|
|Magnesium 57 mg|