It’s Saint Patrick’s Day next week and I was feeling the pressure to make something on-theme for the holiday. I’m not much of a sweets person so I was happy when our Instagram followers voted on a savory green-themed dish for the blog. I thought about all the classic Saint Patrick’s Day recipes (corned beef, potato hash, soda bread, etc.) and I nothing really peaked my interest.
So, stuck without any idea for a recipe, I made a list of things that are green. Innovative, I know. Broccoli (already done), cabbage (closer…), Brussels sprouts? (eureka!). What’s better than a potato recipe with Brussels sprouts? Nothing. That’s what.
From there, this recipe kind of created itself. Onions and garlic were a must, obviously, but I added crushed red pepper flakes to add a little kick and I am so glad I did. It’s phenomenal! Lastly, I would recommend serving this recipe with some stone ground mustard. It pairs perfectly.
This recipe can be served as a side-dish or the main-dish if you are hosting a few vegetarians at your Saint Patrick’s Day feast this year! I hope you have a chance to make this recipe because it is so solidly good. When you make this recipe, don’t forget to tag Sweet Pea Living on Facebook or Instagram and use the hashtag #sweetpealiving to share it. I can’t wait to see how this dish turns out for you!
Brussels Sprouts & Garlic Potatoes
- 1.5 lb yellow potatoes
- 1.5 lb red potatoes
- 1 head garlic peeled
- 1 red onion sliced thinly
- 2 cups Brussels sprouts cleaned and halved
- ¼ cup olive oil extra virgin
- 1 tbsp garlic powder
- 1 tsp crushed red pepper flakes
- 1 tsp salt
- ½ tsp black pepper
- Fresh parsley chopped for garnish
- Stone ground mustard for serving
- Preheat oven to 425° F.
- Place potatoes in a pot and cover with cold water. Place lid on pot and bring to a boil on the stove. Remove lid and boil for 10 – 15 minutes, until slightly tender.
- While the potatoes cook, heat a large dutch oven over medium heat. Add sliced onions whole garlic cloves, and Brussels sprouts. Saute for 4 – 5 minutes, until slightly tender.
- When ready, drain potatoes and add to dutch oven. Add remaining olive oil. Mix well.
- Add garlic powder, crushed red pepper flakes, salt, and black pepper. Mix well.
- Cover dutch oven with a lid.* Bake for 20 minutes. If vegetables are tender, remove lid and bake for additional 20 minutes. If you like your vegetables crispy, use the broiler at the end of cooking for 5 minutes.
- Garnish with fresh parsley. Serve hot with stone ground mustard and enjoy!