These aren’t your mom’s Brussels sprouts! (sorry, mom) No, these babies are oven-roasted with red potatoes and then finished in a sauté pan with a delicious white wine and caper reduction. If you’re the kind of person who has never liked brussels sprouts (due to childhood trauma or otherwise), this is the perfect recipe to reintroduce these delicious little cabbage buds back into your life.
In addition to being super tasty when prepared correctly, they contain plenty of compounds, including sulforaphane and indole-3-carbinol, that fight cancer and help rebuild DNA. Your mom had it right when she told you to eat your brussels sprouts, but she probably could have done a little more in the flavor department…
Makes 4-6 servings
- 2 1/2 cups Brussels sprouts
- 2 1/2 cups chopped red potatoes
- 1/2 cup dry white wine
- 1/3 cup capers
- 2 tablespoons olive oil
- 2 cloves garlic
- sea salt and black pepper
Here’s the deal, Brussels sprouts would take forever to cook in a sauté pan with horrible results, but simply roasting them doesn’t fully develop the flavors, so we’re doing a combo of the two. We’ll roast them in the oven until they just turn brown, then finish them in a sauté pan so that our delicious sauce can work its way into all the layers.
Preheat the oven to 400º F. Wash and quarter the small red potatoes, toss them with a very small amount of olive oil and salt/pepper, and get them in the oven on a baking sheet. They’ll take about 15 minutes longer than the Brussels sprouts, so it’s good to give them a head start.
Clean and prepare the Brussels sprouts: cut off the tough stems, remove the loose outer layers, and chop in half. Toss with a few drops of olive oil and salt/pepper, add them to a separate baking sheet and get them in the oven as well.
The potatoes will take about 40 minutes to cook and the Brussels sprouts should be done after 25. These are only rough estimates, however, so check the sprouts regularly and remove them as soon as the outer layers begin to brown.
In a large saucepan, heat two cloves chopped garlic, 1/4 cup capers, 1 tablespoon olive oil, and 1/4 cup white wine. As this heats, throw in the brussels sprouts and toss until they’re well coated. Slowly add the other 1/4 cup of white wine and let this reduce over medium heat.
When the potatoes are done (soft all the way through and slightly browned on the outside), add them to the pan as well and toss everything together.
This salad is best served hot, right after being prepared, but it also keeps well in the refrigerator for a day or two. If you want to finish these off with a sprinkle of veggie bacon bits, I won’t tell anyone. 🙂