nats.eatss
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
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tbsp fresh thyme
- 3 cloves garlic (chopped)
- 1 1/2 tbsp fig honey (or just honey)
- red chili flakes
- salt & pepper
- Brussels sprouts, halved
- 2 pcs shallots (quartered)
- Parmesan cheese, shaved
Crispy herb smashed potatoes
- 1 lb baby gold potatoes
- 3/4 cup apple cider vinegar
- salt & pepper
- olive oil
- dill (freshly chopped)
- chives (freshly chopped)
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!