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Brussels Sprouts Delight with Herb Roasted Fingerling Potatoes

5/11/2012 0 Comments
 
It's the weekend and I can't help but want something extra satisfying. Fresh herbs and onions were calling me, I picked a few, chopped them up and spread them over some fingerlings potatoes with olive oil and seasoning.  Served with Brussels sprouts, garbanzo beans and almond slivers. The house still smells amazing!
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Herb Roasted fingerlings Potatoes
  • 1 lb fingerlings potatoes - quartered
  • Fresh green onions
  • Fresh herbs - rosemary, basil, oregano. (or dry)
  • Olive Oil, Lemon Pepper, Garlic Salt or/& Sea Salt, Everyday Spice - (TJ's), garlic & onion powder, black pepper.
  • (For Non-Vegans: try parmesan cheese)
  • 1/8-1/4 onion, 3-5 garlic cloves diced
Preparation:
  1. Preheat oven to 450 degrees
  2. Place potatoes, with onions/garlic, herb mixture. Drizzle with olive oil. Season to taste.
  3. Bake 20 minutes - til nice and crispy. [Toss halfway through - I sprinkled with sea salt. :)

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Brussels Sprouts Delight:
  • 1-2 lb brussels sprouts
  • 4-5 tbsp earth balance vegan spread
  • 1/4 cup thinly sliced onion
  • 2-3 sliced garlic cloves
  • 1 can garbanzo beans
  • 1 handful fresh sprouts
  • 1 handful organic spinach
  • 1 8 oz package sliced mushrooms
  • Season to taste with: fresh lemon juice, black pepper, garlic salt, onion/garlic powder, every day seasoning.
  • Slivered almonds - 3/4 cups
  • Opt: Vegan Parmesan Cheese

Directions:
  1. Bring 1/2 pot salted water to a boil. Add Brussels Spouts - cook 5 +  minutes until crisp & tender.
  2. In large saucepan, melt 3-4 tbsp vegan "butter" spread over med-high heat. Add onions, garlic, Brussels sprouts. Cook 5 minutes.
  3. Add remaining butter, add garbanzo beans and mushrooms cook aprox. 2 minutes. Add lemon juice, seasoning, sprouts, spinach and almonds. Stir well and warm through.
  4. Serve hot, opt to sprinkle w/vegan Parmesan cheese.
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