Roasted Potatoes and Brussels Sprouts with Wilted Spinach
Serves 6 as a side dish
Ingredients:
2 cups brussels sprouts, washed and halved or quartered in to bite-sized cubes
2 cups organic baby potatoes (red and white) washed and cut in to bite-sized cubes
4 tablespoons white truffle flavored olive oil
A couple of generous pinches of salt
A couple of generous pinches of pepper
A couple of generous shakes of dried garlic or garlic powder (you can use freshly minced garlic if you wish)
1 cup spinach leaves, washed and chopped
A squeeze of lemon juice
Method:
Pre-heat oven to 425F
You will need 2 cookie sheets, one for the sprouts and one for the potatoes
In a large bowl, combine the brussels sprouts with 2 tablespoons of olive oil and a generous pinch of salt, pepper and a dash of garlic. Spread on a cookie sheet and place it on the top shelf of the oven
In the same bowl, combine the potatoes with 2 tablespoons of olive oil and a generous pinch of salt, pepper and a dash of garlic. Spread on a cookie sheet and place it on the bottom shelf of the oven
Set the cook time to 45 mins
After 20 mins, check the potatoes by piercing with a knife. If it pierces easily, remove from the oven and move the brussels sprouts to the bottom shelf. If not wait another 10 mins and do the same
Check if the brussels sprouts have charred slightly and caramelized after 45 mins
Remove the potatoes and brussels sprouts to a serving bowl. Add the spinach while warm so the spinach wilts immediately
Adjust salt and pepper, squeeze some lemon juice to taste