10 oz small brussels sprouts, halved
1 lb Russet potatoes, cut into 2 inch chunks
1/2 lb onion, cut into wedges
for the dressing:
1/18 cup balsamic vinegar
1/8 cup olive oil
1 tablespoon Dijon mustard
leaves from one sprig of thyme
Preheat oven to 350. In a small bowl, whisk together all of the dressing ingredients. Set aside. Arrange the potatoes, brussels sprouts and onions in a single layer in a 11x 7 inch baking dish. Pour the dressing evenly over everything, then give the pan a good shake to help coat. Bake about 30-40 minutes or until the food has begun to caramelize. Leave it in if you like it a little extra crispy. Serve hot.
Yield: about 4 servings
The trick to roasting a few different vegetables together is to cut them all the same size so they take roughly the same amount of time to bake.
My thoughts:My husband always says that he didn't think he like brussels sprouts until he ate some that I made. I'd like to think that is because of some cooking magic on my part, but really, done well, brussels sprouts are delicious. I took advantage of their sudden availability and the still chilly weather to roast some with potatoes, onion and a slightly Spring-y dressing.
When roasted, brussels sprouts become nutty-sweet and not at all cabbage-stinky like their ill-deserved reputation might suggest. Roasting is possibly the forgiving way to cook brussels sprouts. The longer they bake, the more caramelized and sweet they become.