Brown Butter Cheesy Potatoes and Brussels

brown butter brussels and potatoes

My favorite winter-time pasta dish is Orecchiette with Brown Butter Brussel Sprouts. It is the BEST. The flavors of  sautéed leek, shredded brussels, nutty pine nuts and rich browned butter meld together to create a dish that literally makes me happy from the inside out. I could eat it every night, no problem. Honestly, I would probably even talk myself into thinking it’s healthy because of the brussels sprouts. But it’s not. No, chalk this one up as a loss in the healthy-eating department, as you generally can with anything that calls for a stick of butter. It’s ok though. ‘Tis the season to indulge!

I planned to make my all-time favorite pasta dish last week but when I got home from the grocery store I realized I hadn’t put any pasta in my basket. UGH. How does a meal planner leave things off her list? Good grief. I scoured the pantry looking for any kind of pasta I could find…I saw a box of no-boil lasagna noodles and briefly considered what that would come out like. Eh. Then I saw the potatoes on the counter. Tiny, beautiful, golden potatoes that practically begged to be doused in brown butter and all of the other brussels “fixins”. Sure thing teeny potato. Today is your lucky day.

So the dish went the same way it always does…leeks and brussels sprouts sautéed in olive oil and a splash of white wine, seasoned liberally with salt and pepper. Butter, (much less than a stick as I wasn’t making a butter sauce for pasta, but a light glistening for the spuds0, slowly browning in a saucepan. The only difference in prep was instead of boiling orecchiette pasta I roasted the potatoes in a 375 degree oven for approximately 50 minutes. When the potatoes were cooked to perfection I tossed the whole thing together and took a fork straight to the serving dish. Ahhhhhhh.

Just in time for Thanksgiving, I’ve found a new, delicious side dish. I mean let’s be real, this combo screams Turkey Day. If you’re looking for something a little different this Thanksgiving, yet still a timeless classic, this should be your go-to. It’s definitely a new favorite in my house!

Happy cooking– and Happy Thanksgiving!

brussels and potatoes

Brown Butter Cheesy Brussels and Potatoes

5 tablespoons unsalted butter
1/4 lb. small yukon gold potatoes, halved or quartered to the same approx. size
1/2 cup pine nuts, toasted
extra-virgin olive oil
2 cloves garlic, minced
1 medium to large leek, quartered and chopped
1/4 cup dry white wine
2 cups Brussels sprouts, shredded
1/3 cup Parmesan cheese
Salt and freshly ground black pepper, to taste

  1. Preheat the oven to 375 degrees. Toss the potatoes with extra-virgin olive oil, salt and pepper. Roast for approximately 45 to 50 minutes, or until cooked.
  2. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; set aside.
  3. In a large pan, heat the olive oil over medium-high heat. Add the garlic and leek and cook for 2 minutes. Add the brussels sprouts and cook until tender, about 5-7 minutes. Add a splash of white wine and deglaze the pan. Simmer until the wine is mostly absorbed. Stir in the potatoes and pine nuts. Pour browned butter over the mixture and combine. Stir in the Parmesan cheese and season with salt and black pepper, to taste. Serve immediately.

Brussels Sprouts Pizza

I have been beyond obsessed with brussels sprouts this winter. Ob. Sessed. Luckily for me, my husband has been very supportive of this new addiction and has happily eaten every single one I’ve put in front of him. My son has too. I somehow hit the jackpot in this area. My one-year old has a more distinguished palate than many adults. He “Mmmmmms” and applauds every time he eats. It’s pretty awesome. I pat myself on the back at every meal even though I secretly know it has very little to do with me, and everything to do with the fact that he’s an awesome baby. I digress.

Brussels Sprouts. If you hate them, chances are you haven’t had them prepared correctly. I’ve recently had great success sharing many different preparations with family and friends, and everyone has raved. These pizzas might be my favorite creation to date. Super quick to throw together and yet HUGE on flavor, this would be an easy appetizer for your next get-together. We actually ate a couple of these each for dinner and it was perfect. I hope you’ll try these soon…I promise you won’t regret it!

Brussels Sprouts Pizza

Ingredients:

8 pita breads
2 tablespoons unsalted butter
extra-­‐virgin olive oil
3 medium cloves garlic, cut in half
2 cups shredded mozzarella cheese
small sweet onion, thinly sliced
1 lb. pound Brussels sprouts, shredded or shaved
1 leek, sliced lengthwise into quarters, then chopped (keep root intact for easy cutting)
1⁄4 teaspoon crushed red pepper flakes, to taste
2 oz. goat cheese, crumbled
4 slices of bacon, cooked and crumbled
salt and pepper, to taste

  1. Preheat the oven to 425 degrees.
  2. Heat butter over medium-­‐low heat. Add onions and slowly caramelize,

    careful not to burn, until onions are brown but not burnt. Set aside.

  3. Heat olive oil over medium-­‐high heat. Add leeks and Brussels sprouts and

    sauté for 5 to 7 minutes, until softened. Season to taste with salt and pepper.

  4. Meanwhile, rub each pita bread with the cut side of a garlic clove. Drizzle

    lightly with extra-­‐virgin olive oil and a few crushed red pepper flakes.

  5. Top each pita with some of the caramelized onions and then 1⁄4 cup

    mozzarella cheese. Divide Brussels sprouts mixture evenly over the top of the 8 pitas, approximately 1⁄4 cup of mixture per pita. Add a few crumbles of goat cheese to each and top with the crumbled bacon.

  6. Bake at 425 for 8 to 10 minutes. Serve.