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 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.