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"
InstructionsPreheat 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.