Monday, January 20, 2014

Brussel Sprouts and Sweet Potatoes with Almonds, Raisins, and Capers

I love roasted brussel sprouts and sweet potatoes, but the sauce and the almonds, capers and raisins, yum!
This has to be the best recipe for them.

Only Ones- "Another Girl, Another Planet"

From Joanne-Eats-Well-With-Others

  • 3/4 lb brussels sprouts, trimmed and cut into quarters
  • 1/2 lb fingerling potatoes, cut into small cubes
  • 1 1/2 tbsp butter
  • 3 tbsp whole wheat bread crumbs
  • 1 tbsp plus 1 tsp extra virgin olive oil
  • 3 tbsp sliced almonds
  • salt and freshly ground black pepper
  • 1 tsp gravymaster (optional)
  • 2 tbsp raisins
  • 1 tbsp white wine vinegar
  • 1 tbsp capers, rinsed and drained
  • 1 tbsp tarragon, minced
  • 1 tsp dried chives


Preheat oven to 400 degrees. Cut the brussels sprouts and potatoes. Place a large skillet over low heat and add one tablespoon butter. When it has melted, add bread crumbs and toss until toasted and golden brown, about 3 minutes. Transfer crumbs to a plate and wipe out pan.
Return pan to medium heat and add one teaspoon olive oil. Add almonds and toss until lightly browned, 2 to 3 minutes. Season lightly with salt and pepper to taste. Transfer almonds to a plate.
Wipe out pan and return to medium heat. Add remaining one tablespoon olive oil, brussels sprouts, and potatoes. Sauté until lightly browned on both sides.  Add 1 tsp Gravy Master, if using, tossing to coat. Line a baking sheet with parchment paper.  Add the veggies to the pan and roast 12 minutes.  Raise oven temperature to 450 and roast another 5 minutes or until tender.
Meanwhile, in a small saucepan over low heat, melt remaining 1/2 tablespoon butter and add raisins, vinegar and 1 tablespoon water. Simmer until raisins are plump and soft, about 5 minutes; drain and set aside. In a small bowl, combine almonds, breadcrumbs, capers, raisins, parsley, tarragon and chives. Season with salt and pepper and toss to mix.
Arrange roasted veggies on a serving platter. Spoon almond-herb mixture evenly on top. Serve immediately.

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