It’s been getting really cold here. We even had to flip the ceremonial furnace switch after blankets and sweatshirts couldn’t keep us warm enough. Today, I decided to remedy the cold (which I love, personally!) with a hearty, hot dinner of rosemary, lemon, & garlic potatoes and brussels.
If you haven’t noticed, we haven’t posted a baked good in a while. Our oven has been broken for almost six months now, mostly because we can’t afford to fix it, so we’ve gotten by with raw cookies and slow-cooking stews. This recipe is no exception - but if you have a working stove, feel free to roast your potatoes and brussels instead of pan-frying. This cold week calls for a hot oven, I think. All of the elements here can be easily translated to roasting, and I trust you can figure it out. If not, message me and I’ll explain it. Otherwise, here’s what I did.
Boil a bunch of potatoes. Doesn’t matter how many or what kind, that’s up to you and how many people you’re feeding. I cooked about 6 large potatoes, which will feed 3-4 people just fine. (The rest of the amounts below will follow that 3-4 person serving size.) You’ll know when they’re “done” when you can stick a fork easily through the potato.
While the potatoes are cooking, prep the rest of your ingredients. Pluck the brussels sprouts off their stalk, then slice off the hard woody bottom on each one. Chop 1 large red onion into small pieces. Chop 4 medium-large cloves of garlic into smaller pieces. Mince enough fresh rosemary to make about two heaping pinches. Take one large lemon and thinly slice it.
Once the potatoes are done, drain out the water and loosely cut them up. Toss them in a pan with your prepped ingredients, 2 tbsp olive oil, 2 tsp salt, a dusting of onion and garlic powder, and some fresh ground pepper. Mix everything so it’s all evenly coated.
Let cook on medium-high heat for 20-30 minutes, stirring every five or so minutes to keep things from burning. Sprinkle on a tsp or two of sugar, salt to taste, and mix together again. Let cook until the brussels are getting soft. (Yes, you can eat one to test it out!) They’ll be bright green and won’t smell like the overcooked gross cabbage your parents used to make. (Was that just me?)
Serve piping hot. This would go really well with a fresh tomato soup or corn chowder.