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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

When picking Brussels sprouts, make sure they are firm, compact, and bright green. The smaller Bruss Recipe

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This recipe for When picking Brussels sprouts, make sure they are firm, compact, and bright green. The smaller Bruss is from Kaylen's Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb (16 oz) baby potatoes
2 garlic cloves, minced
1 tsp dried rosemary
1 tsp dried thyme
Salt and pepper
2 tbsp olive oil
Optional: parsley for garnish
Directions:
Directions:
1. Preheat oven to 425 degrees F.

2. Boil potatoes in salted water until the potatoes are softened and a fork can easily poke into a potato, about 15-18 minutes, depending on the size of the potatoes. Drain and pat the potatoes dry using a paper towel.

3. Place the potatoes on a baking sheet (cover the baking sheet with aluminum foil for easy cleanup). Toss the potatoes with garlic, rosemary, thyme, salt, pepper, and oil.

4. Take a fork and carefully press down on each potato until the potato is flattened, but still holds together.

5. Space the potatoes on the baking sheet so they are not touching. Bake for 20-25 minutes, until the potatoes are crispy and lightly golden in appearance. Garnish with parsley if you like. Serve immediately.
Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
50 minutes

 

 

 

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