Brussels Sprouts, Blue Potato and Parsnip w/ Green Goddess

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Fall

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1 hr (20 mins active)

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Serves 2

What better way to celebrate the start of fall season than with brussels sprouts and potatoes? We hope this recipe gets you in the spirit for the cooler weather, and it pairs great with fall beers too. An easy one pan meal makes this one quick and easy.

-Lisa

Ingredients

from your CSA Club Share

from your pantry

  • Oil  – 3 Tbsp
    • Tasty like olive oil or butter. If not, anything would work.
  • Vinegar – 2 Tbsp
    • Any pickled item vinegar is fine, we used asparagus pickle liquid.

larder items

  • Celery Salt – 1 tsp
  • Green Goddess dressing – 1 cup

tools

Nothing special for this recipe!

Directions

mise

  1. Chop the potato and parsnip into ~1/4” pieces, toss in a mixing bowl with 2 Tbsp oil and ½ tsp celery salt and set aside.
  2. Halve the brussels sprouts through the stem, toss with 2 Tbsp oil and salt.
  3. Place potatoes + parsnip and brussels sprouts on a baking sheet, keeping separate on the pan.

cook

  1. Roast potatoes + parsnip and brussels sprouts in the oven at 400F.
  2. Toss the pieces every 10 min to keep pieces from burning on the pan.
  3. Take pan out of the oven after the 40-min mark or until potatoes and brussels sprouts are tender

plate

  1. Smear ¼ cup of green goddess dressing on each plate. Place the brussel sprouts over the sauce.
  2. Place a mound of the potatoes and parsnips next to the brussels sprouts.
  3. Spread a little extra sauce over brussels sprouts, sprinkle everything with ½ tsp extra celery salt, a tsp of pickle vinegar per plate, and enjoy.