The humble brussel sprout. When you live in the Midwest, you are trying to eat more local and more seasonally and it is January, there are not alot of vegetable options. Brussel sprouts, harvested around the first frost back in October, are about all you have left. My spouse has been on an excellent run of great Italian meals of late, and we had these as accompaniment to a roasted chicken, parmesan rissoto, and a green salad.
Roasted Brussel Sprouts, Potatoes, and Onions
1 pound brussel sprouts, halved
2 pounds Yukon Gold potatoes, cubed
2 onions, halved and sliced
Preheat oven to 400 degrees. In a 9" x 13" pan toss vegetables with olive oil (about 2 Tbs.), salt and pepper. Roast until vegetables are browned (about 45 minutes)--but stir them every 10-15 minutes while roasting for even cooking.
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