Roasted Brussels Sprouts and Potatoes
This Greek recipe is inspired by a traditional recipe from the Blue Zone Greek island of Ikaria, renowned for its longevity and home to some amazing green Mediterranean cooking. Pretty much everything in the cabbage family – brassica – figures prominently in the local cuisine and the original rendition of this calls for something called papoulies, very much like bok choy. I have reworked this Greek recipe with Brussels sprouts instead. Remember the extra virgin olive oil, please, to ensure this is Mediterranean Diet cooking at its best!
- 3 – 4 tbsp extra virgin Greek olive oil
- 1 cup chopped red onion
- 1 heaping teaspoon chopped garlic
- 8 small new potatoes, cut into chunks
- 3 cups trimmed halved Brussels sprouts
- 1 – 2 tbsp balsamic vinegar
- 1 tablespoon petimezi (grape molasses)
- 1 shot glass of ouzo
- Sea salt and smoked sea salt to taste
- Black pepper to taste
Heat 2 tablespoons olive oil and cook the onions until lightly browned.
Add the potatoes and season with salt to taste. Cover and cook until browned and al dente, about 6 – 7 minutes.
Add Brussels sprouts, stir to coat in oil. Add ouzo and petimezi. Cover and cook for 10 – 12 minutes, until the Brussels sprouts are al dente but tender.