Brussels & Potatoes

brussels potatoes On my first trip to Maggie’s Farm last winter, I tasted their amazing brussels sprouts (minus the meat, of course). I’ve been trying to recreate that dish since. What I came up with tonight I think is even better. I threw these ingredients together without measuring but it’s so damn good I had to share.

Potatoes cut into bite sized pieces

Brussels sprouts

Marinade-

2 TBSP grape juice

2 TBSP peanut oil

2 TBSP balsamic vinegar

salt to taste

pepper to taste

Let the potatoes and Brussels marinate for a bit, throw into a pan and roast on 350 degrees for about an hour. I used relatively small Brussels. If you use larger ones, they may have to roast longer. I paired mine with roasted tofu. Enjoy!

Crispy Gnocchi and Brussels Sprouts

theveganfarmer.com crispygnocchibrusselssproutsThis is one of those recipes that came together as a result of needing to cook things up before they went bad. Brussels sprouts are a relatively new food for me. I discovered over the fall that I really like them.  This recipe is quick, delicious, and satisfying.

What You’ll Need

1 small package gnocchi

1 small bag Brussels sprouts

1 TBSP minced garlic

2.5 TBSP Earth Balance butter

1 TSP onion powder

juice from 1/2 lemon

salt and pepper to taste

Parmesan cheese – I use Go Veggie! brand.

Tear off the dark green leaves from the sprouts. Cook the gnocchi. Save about 1/4 cup of the cooking water. Melt the Earth Balance butter in a pan and add the gnocchi to crisp it up a bit. This should only take about 2 minutes. Add the minced garlic, onion powder, salt, and pepper. Cook, stirring occasionally, about 4 minutes. Now add the Brussels sprout leaves, lemon juice, Parmesan cheese, and 1/4 cup cooking water. Stir until combined and cook another minute or so. Put it on a plate or eat it straight from the pan. I won’t judge. Enjoy!