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Herbaceous Sheet Pan Brussel Sprouts, Potatoes and Carrots

Herbaceous Sheet Pan Brussel Sprouts, Potatoes and Carrots

6 Servings | Prep Time 20 min | Cook time 40 minutes


  • 1/3 cup extra-virgin olive oil
  • 3 medium carrots cut in half and then cut into 3 inch pieces lengthwise, simply toss the narrow ends in
  • 1 1/2 cups Brussels sprouts (about 1/2 pound), halved
  • 4 cups potatoes (about 1 pound), cut into 1 1/2-inch thick slices
  • 1 tablespoon dried oregano
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/4 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper

Or add any other preferred spice combination


  • Preheat oven to 400 degrees F.
  • Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
  • Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.
  • Add some leeks sauteed in butter or olive oil on top and eat with sour cream or yogurt on the side.

Sauteed Brussel Sprout, bean and kale Salad

Sauteed Brussel Sprout, bean and kale Salad

8 Servings | prep Time 25 min | Cook time 20 minutes


Brussel Sprouts

  • 8 tablespoons extra-virgin olive oil, divided
  • 2pounds brussels sprouts, trimmed, cut in half lengthwise
  • 6 garlic cloves, chopped
  • 1 cup low-salt chicken broth or veggie broth
  • 1 15-ounce can cannellini (white kidney beans), drained
  • 2 tablespoons (1/4 stick) butter



  • 1 bunch kale
  • 2 teaspoons olive oil
  • 2 garlic cloves, chopped
  • Lemon wedge
  • Sea salt and freshly ground black pepper
  • Heat 3 tablespoons oil in heavy large skillet over high heat. When just about to smoke, add half of brussels sprouts. Cook until brown, stirring occasionally, about 5 minutes. Transfer to large bowl. Heat 3 tablespoons oil in same skillet. Add remaining brussels sprouts, reduce heat to medium-high, and cook until brown, stirring occasionally, about 5 minutes. Transfer brussels sprouts to same bowl.
  • Add remaining 2 tablespoons oil to skillet; increase heat to high. Add garlic; sauté until brown, stirring constantly, about 1 minute. Add broth and brussels sprouts. Cook until brussels sprouts are crisp-tender, stirring frequently, about 5. Add beans and butter; stir until butter melts and broth is reduced to glaze, about 1 minute. Season with salt and pepper. Stir in cheese.

-Cook the kale and brussels sprouts at the same time or use the same skillet once you are finished with the brussels sprouts.


  • Remove the coarse parts of the kale stems and tear or thinly slice the leaves. In a large skillet, heat the oil over medium heat. Add the kale, garlic, pinches of salt, and several grinds of pepper. Sauté for 2 to 4 minutes, tossing until the kale has wilted down .

Combine kale and the beans and brussels together and enjoy!

Roasted Brussel Sprouts with Honey, Rosemary, and Hazelnuts

Roasted Brussel Sprouts with Honey, Rosemary, and Hazelnuts
Servings 4 | Cook Time 30 Mins
  • ½ cup plus 2 tablespoons olive oil 
  • 2 pounds Brussels sprouts, tough outer leaves removed, ends trimmed and cut in half lengthwise 
  • Kosher salt 
  • 1 tablespoon chopped rosemary 
  • 1 clove garlic, thinly sliced 
  • ¼ cup sugar 
  • 2 cups red wine vinegar 
  • ¼ cup honey 
  • 2 ounces crushed hazelnuts, lightly toasted 

In a 12-inch sauté pan, heat ¼ cup of oil over medium-high heat until it is shimmering, almost smoking. Add half of the sprouts, cut side down. After the bottoms of the sprouts have caramelized, about 5 minutes, toss them in the oil and continue to sauté. They should be nicely browned, with some of the outside leaves crunchy and the inside tender but not mushy. Season with salt to taste. 

Remove the sprouts from the pan and set aside. 

Repeat steps 1 and 2 with the remaining sprouts. 

Wipe out the sauté pan. Heat 2 tablespoons of olive oil over medium heat. Add the rosemary and garlic. Sauté until the garlic is slightly browned. Remove it from the pan and set aside. 

Add the sugar to the pan and increase the heat to high. Allow the sugar to caramelize, about 6 to 8 minutes. 

Once the sugar is caramelized, reduce the heat to medium-high and add the vinegar. Allow the combination to reduce by ⅔. Stir in the honey to create a glaze consistency. 

Add the sprouts back into the pan and toss with the glaze until they are fully coated. Fold in the garlic, rosemary, and hazelnuts. Adjust the seasoning to desired taste.