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SKILLET-ROASTED PEPPER JACK POTATOES & BRUSSELS SPROUTS

This was a straightforward dish to throw together, and it turned out exactly as I had hoped. Caramelized baby potatoes, onions, and brussels sprouts under melty pepper jack cheese, all in one skillet. This recipe is excellent as a side but works as a meatless main, too, with the addition of a salad or slaw, or soup.



Notes: Baby potatoes are tri-color.


SKILLET PEPPER JACK POTATOES & BRUSSELS SPROUTS

Ingredients: 3 cups sliced baby potatoes (about 1 pound), 2 cups quartered brussels sprouts, 1/2 cup chopped onion, 2 tbsp. garlic-infused olive oil, 2 tbsp. balsamic vinegar, 1/2 tsp. sea salt, 1/2 tsp. pepper, 1 1/2 cups shredded pepper jack cheese, 1 tbsp. of chopped cilantro or parsley and chili flakes to taste.

Serves four as a side and two as a main.


1. Preheat the oven to 400* F. Prep vegetables by washing and slicing the baby potatoes, washing the Brussels sprouts, removing any blemished leaves, and cutting them into quarters. Chop the onion, if necessary.


2. Add the potatoes, Brussels sprouts, and onion to an oven-proof skillet or baking dish. Add the oil, balsamic vinegar, salt, and pepper, and toss well to coat. Roast uncovered in the oven for 30-35 minutes or until the potatoes are fork-tender.


3. Remove the skillet from the oven and top with the shredded Pepper jack cheese. Return to oven and turn up to broil for 5-7 minutes, or until the cheese is melted and bubbling and brown. Serve immediately with cilantro and chili flakes scattered over the top, and more balsamic vinegar on the side, if you like.


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