Charred balsamic parmesan brussels sprouts with pomegranate seeds and crispy herb smashed potatoes
Two of my ALL time favorite side dishes!
Ingredients
Charred balsamic parmesan brussels
Crispy herb smashed potatoes
Two side dishes: Charred balsamic parmesan Brussels sprouts with pomegranate seeds and Crispy herb smashed potatoes.
Directions
- 1
Combine olive oil, balsamic vinegar, thyme, garlic, fig honey, red pepper flakes, salt & pepper in a glass jar. Whisk well and set aside.
- 2
Add halved Brussels sprouts and quartered shallots to a bowl.
- 3
Add 3/4 of the dressing and mix well.
- 4
Pour on a lined baking sheet and place all Brussels sprouts cut side down.
- 5
Bake at 450 for 20 minutes or until Brussels are tender and charred.
- 6
Remove from oven.
- 7
Pour over last bit of dressing and mix in shaved parm.
- 8
Top with pomegranate seeds and enjoy!
- 9
Add baby potatoes, apple cider vinegar and salt to a pot.
- 10
Add water until it’s covering all potatoes by about an inch.
- 11
Place over high heat and bring to a boil.
- 12
Once boiling, turn down heat a bit and simmer for 10 minutes or until potatoes are fork tender.
- 13
Strain and set on a lined baking dish and let cool for a few minutes.
- 14
Take a mason jar and lightly press on each potato until just smashed.
- 15
Toss with olive oil, salt & pepper.
- 16
Bake at 450 for 20-30 minutes or until potatoes are nice and crisp.
- 17
Remove from oven and top with more olive oil / fresh herbs and enjoy!
Charred balsamic parmesan brussels sprouts with pomegranate seeds and crispy herb smashed potatoes
