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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!
Course dinner, entree, Lunch, starter
Cuisine Greek, Greek cuisine, Mediterranean diet, vegetarian
Keyword brussels sprouts, extra virgin olive oil, grape molasses, olive oil, petimezi, potatoes, seasonal vegetables
PREP TIME 10 minutes
COOK TIME 20 minutes
SERVES 3

Ingredients

  • 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

Instructions

  1. Heat 2 tablespoons olive oil and cook the onions until lightly browned.
  2. Add the potatoes and season with salt to taste. Cover and cook until browned and al dente, about 6 – 7 minutes.
  3. 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.