Sides

Crispy Baby Potatoes, Roasted Brussel Sprouts, & Kale & Cabbage Salad

February 6, 2019

Hey everybody! Today I’d like you to meet an old chef buddy of mine that goes waaaayy back, Chris Builder! We worked in a few different kitchens a while back and have very similar pallets and attitudes toward food, so it was such a blast to film these recipes with him. He’s new to the social media world so go show him some love on his Instagram!

Begin making the crispy baby potatoes by bringing a pot of water to a simmer and adding 1 lb of baby potatoes. Cook until they are fork tender.

In a separate pan combine 1 head of peeled garlic with 1/2 cup of grapeseed oil, 1 tbsp of red pepper flakes, and 1 tsp of salt. Cook on low heat until the garlic is very tender. 

Once tender, remove from heat and allow to cool for a few minutes, before transferring to a food processor, adding a splash of lemon juice. 

Blend until smooth and then set aside.

Once the potatoes are tender, remove them from the water and carefully halve them.

Bring an oven-safe saucepan to high heat. Add a splash of olive oil and drop in the halved potatoes.  Cook for 2-3, or until the edges are golden. 

Transfer the oven-safe pan to a 400F oven for about 10-15 minutes, or until they are dark golden and crispy.

To finish them up, toss the crispy potatoes in a food spoonful of the garlic puree.

Top with a little lemon zest, chopped chives, and ENJOY!


Start the Roasted Brussel Sprouts by cleaning and halving 2 lbs of brussel sprouts. Add them to a large bowl and toss with 1 tbsp of olive oil, salt, and pepper.

Transfer these to a baking sheet and bake for minutes at 500F. Bake until slightly crunchy and tender.

Make a simple yuzu truffle dressing by combing 2 tbsp of tamari, 1 tbsp of yuzu juice, 1 tsp of agave, 1 tbsp of nutritional yeast, and 1 tbsp of dark miso paste. Then using a hand blender, slowly incorporate 1/4 cup of olive oil, and 1 tbsp truffle oil.

Once the Brussel sprouts are crispy, toss in a few spoonfuls of the yuzu dressing.

Top with a few thai basil leaves, and ENJOY!


Lastly, make de-stem 1 bunch of kale and then thin sliced it along with half of a red cabbage.

Make the dressing by combining 1 tbsp of agave, 1/4 cup of apple cider vinegar, and 1/4 cup of white cheddar in a blender.  Slowly pour in 1/4 cup of an olive/grapeseed oil blend. Blend until smooth.

In a large bowl combine the kale, cabbage, red grapefruit slices, 1 sliced gala apple, some chopped whipped cheddar, a handful of sliced almonds, and a drizzle of dressing.

Give this a good toss and ENJOY!

Crispy Baby Potatoes, Roasted Brussel Sprouts, & Kale & Cabbage Salad

Crispy Baby Potatoes, Roasted Brussel Sprouts, & Kale & Cabbage Salad

Ingredients

    Crispy Baby Potatoes:
  • 1 lb baby potatoes
  • 1 head of peeled garlic
  • 1/2 cup grapeseed oil
  • 1 tbsp red pepper flakes
  • 1 tsp of salt
  • 1 lemon
  • 1 tsp chopped chives
  • Roasted Brussel Sprouts:
  • 2 lbs of Brussel sprouts
  • 1 tbsp of olive oil
  • salt and pepper
  • Miso Yuzu Sauce:
  • 2 tbsp tamari
  • 1 tbsp yuzu juice
  • 1 tsp of agave
  • 1 tbsp nutritional yeast
  • 1 tbsp dark miso paste
  • 1/4 cup olive oil
  • 1 tbsp truffle oil
  • thai basil
  • Kale & Cabbage Salad:
  • 1 bunch of kale
  • 1/2 red cabbage
  • 1 tbsp agave
  • 1/4 cup apple cider vinegar
  • 1/4 cup white cheddar
  • 1/4 cup olive/grapeseed oil blend
  • Salt and pepper
  • 1 ruby red grapefruit
  • 1 gala apple
  • handful of sliced almonds

Instructions

    Crispy Baby Potatoes:
  1. Begin making the crispy baby potatoes by bringing a pot of water to a simmer and adding 1 lb of baby potatoes. Cook until they are fork tender.
  2. In a separate pan combine 1 head of peeled garlic with 1/2 cup of grapeseed oil, 1 tbsp of red pepper flakes, and 1 tsp of salt. Cook on low heat until the garlic is very tender.  Once tender, remove from heat and allow to cool for a few minutes, before transferring to a food processor, adding a splash of lemon juice.  Blend until smooth and then set aside.
  3. Once the potatoes are tender, remove them from the water and carefully halve them. Bring am oven safe saucepan to high heat. Add a splash of olive oil and drop in the halved potatoes.  Cook for 2-3, or until the edges are golden.  Transfer the oven-safe pan to a 400F oven for about 10-15 minutes, or until they are dark golden and crispy.
  4. To finish them up, toss the crispy potatoes in a food spoonful of the garlic puree, top with a little lemon zest, chopped chives, and ENJOY!
  5. Roasted Brussel Sprouts:
  6. Start the Roasted Brussel Sprouts by cleaning and halving 2 lbs of brussel sprouts. Add them to a large bowl and toss with 1 tbsp of olive oil, salt, and pepper.
  7. Transfer these to a baking sheet and bake for minutes at 500F. Bake until slightly crunchy and tender.
  8. Make a simple yuzu truffle dressing by combing 2 tbsp of tamari, 1 tbsp of yuzu juice, 1 tsp of agave, 1 tbsp of nutritional yeast, and 1 tbsp of dark miso paste.
  9. Then using a hand blender, slowly incorporate 1/4 cup of olive oil, and 1 tbsp truffle oil.
  10. Once the Brussel sprouts are crispy, toss in a few spoonfuls of the yuzu dressing, top with a few thai basil leaves, and ENJOY!
  11. Kale & Cabbage Salad:
  12. Lastly, make de-stem 1 bunch of kale and then thin sliced it along with half of a red cabbage.
  13. Make the dressing by combining 1 tbsp of agave, 1/4 cup of  apple cider vinegar, and 1/4 cup of white cheddar in a blender.  Slowly pour in 1/4 cup of an olive/grapeseed oil blend. Blend until smooth.
  14. In a large bowl combine the kale, cabbage, red grapefruit slices, 1 sliced gala apple, some chopped whipped cheddar, a handful of sliced almonds, and a drizzle of dressing. Give this a good toss and ENJOY!
http://www.byrontalbott.com/crispy-baby-potatoes-roasted-brussel-sprouts-kale-cabbage-salad/

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