How to prepare Brussels Sprouts and Potato Medley

Difficulty Level:    

Serves 4

Ingredients for Maple Brown Sugar Glaze:

10 oz Light Brown Sugar 3 fl oz Soy Sauce 3 Tbs Dijon Mustard 3 Tbs Rice Wine Vinegar 3 fl oz Maple Syrup 55% Pinch Cayenne pepper 2 tsp fresh lemon juice

 

Ingredients for Roasted Brussels Sprouts:	Ingredients for Potato Medley:
1 tbsp. Apple Cider Vinegar 2 tsp. Olive Oil 1 tbsp. Maple Brown Sugar glaze (recipe above) ½ tsp. Dijon Mustard ½ tsp. Salt and Pepper ½ lb. Brussels Sprouts, cleaned, washed and dried, halved 2 oz. Red Onion, diced 1”	1 medium Sweet Potato, washed and dried 1 medium Purple Potato, washed and dried 2-3 medium Yukon Gold Potatoes, washed and dried 2 tsp. Olive Oil Salt and Pepper to taste Roasted Brussels Sprouts (recipe above)

 

How to prepare Maple Brown Sugar Glaze

1. Combine all ingredients in a small sauce pot and bring to a simmer.
2. Remove from the heat and set aside.

How to prepare Roasted Brussels Sprouts 

1. Place cider, oil, maple glaze, Dijon and salt and pepper in a medium bowl and mix until the salt dissolves
2. Preheat an oven to 400˚F.
3. Add brussels sprouts and onions to the bowl and toss to evenly coat with the mixture.
4. Place on a parchment or foil lined sheet pan and bake for 8 minutes. Toss and return for an additional 8 minutes.
5. Remove from the oven and cool to room temperature.

How to prepare Potato Medley 

1. Preheat the oven to 425˚F.
2. Peel the sweet and purple potato and cut each into 1" pieces, and place into a medium bowl.
3. Cut the unpeeled Yukon gold potatoes into 1” pieces and add to the same bowl.
4. Add the oil and salt, and pepper and toss to coat.
5. Transfer to a parchment or foil-lined sheet pan and bake in the oven until the potatoes are soft and brown on the edges, about 10-12 minutes.
6. Remove from the oven and cool to room temperature.
7. When cool, add the brussels sprouts.
8. Reheat in a hot oven for a few minutes before service.