I often say that there are certain things that I could eat for every meal and I would never get sick of them. Brussels sprouts are one of those things. I love them. I am actually pretty close to finding a way to incorporate them into every meal as well. Dessert is the only holdout.
Another great thing about these b. sprouts is how easy they are. With all the parties and events that occur this time of year, it is a good idea to have some easy, fail proof appetizers in mind if you have any last-minute guests or parties. There are probably a million different ways you could adapt this recipe as well. I was super tempted to add in some Sriracha with the aioli, but I decided to keep it simple.
Place brussel sprouts in a plastic bag or bowl and drizzle a small amount of canola oil over top. Sprinkle salt and pepper to taste on top and then toss the brussel sprouts to ensure they are evenly coated. Pour on to rimmed baking sheet. Bake for 15-20 minutes, or until a golden brown on at least one side.
While the brussel sprouts are cooking, whisk together the mayonnaise, garlic, and lemon juice.
You can either serve the aioli in a ramekin or drizzle over the top of the brussel sprouts.
Um. This might be one of the best ways to serve potatoes I have stumbled across. I’m Irish, I am basically an expert on all things potato. So, if I say these are great potatoes, you can rest assured that these really great potatoes. And they are SO easy. So easy. They are also a great way to make multiple individual servings. These might even work for more of an appetizer orientated party.
For some reason we only have mini muffin pans or jumbo muffin pans… (Memo to self, get regular sized muffin pans.) I used the jumbo muffin tin, which worked out fine. The potatoes got super crispy where they were touching the edge of the pan. If I had a regular sized tin, they would have turned out super crispy and even more wonderful. The middle of the stack got super creamy and wonderful almost like a gratin, but without the effort.
Roasted Potato Stacks
3 tablespoons olive oil
1 pound Russet potatoes, scrubbed clean
Salt and pepper
4 cloves garlic, minced
Preheat the oven to 350F/180C. Brush 8 muffin tins with the garlic oil using a pastry brush or paper towel.
Peel the potatoes and thinly slice them with a mandolin or by hand.
Layer a potato slice in the bottom of a muffin tin and brush it with a thin layer of oil.
Layer another slice of potato and brush it with the oil.
Repeat until it stacks up to the top of the muffin tin.
An alternate method would be to put the slices in a large bowl and toss with the oil mixture until coated.
Repeat until you have a total of 8 potato stacks.
Season with salt and pepper. Sprinkle the potato stacks with the minced garlic.
Bake the potato stacks in the preheated oven for 35-45 minutes or until the potatoes are golden brown and cook through.
This chicken is quick, easy and delicious. I forgot to add in the yogurt at the end, but it wasn’t even missed. I served this chicken with parmesan-roasted broccoli and some mashed potatoes, which I topped with some of the garlic sauce as well.
Melt butter in a large pan, add olive oil. Add the chopped onions and cook gently until soft and golden. Add the garlic and cook for another minute or so.
Add the chicken pieces to the onion and garlic mixture and brown on all sides.
Add the chicken stock, season with salt and pepper to taste and add the chopped parsley. Bring to the boil then turn the heat down to minimum and leave gently cooking – uncovered – for about 20 minutes.
Remove the chicken pieces and keep warm. Turn up the heat and reduce the liquid by about half. Remove from the heat and stir in the yogurt.