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"
Ingredients
- 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
Instructions
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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