Pan Roasted Brussels Sprouts with Onion, Potatoes and Taylor Ham
by Chef Patricia DeMauro
INGREDIENTS
1 pound fresh brussels sprouts
6 small mini yellow potatoes
1 large onion
1 large tomato
4-6 slices taylor ham
½ tbs salt
½ tbs black pepper
olive oil
2 tbs dried onion flakes
2 tbs garlic powder
PREPARATION
Preheat oven 375 degrees.
Place one pound fresh, rinsed and dried brussels sprouts on a roasting pan or cookie sheet.
Lightly spray the bottom of the pan with olive oil.
Dice 4-6 slices taylor ham and add to pan with sprouts.
Clean and slice in one half of the potatoes and add to the roasting pan.
Cut one onion – cut onion in quarters.
Rinse and cut a tomato into quarters.
Toss all ingredients and then add:
salt, black pepper, onion flakes, garlic powder, basil flakes (optional)
Generously spray with olive oil and gently toss all ingredients.
Bake in preheated oven for 30-40 minutes.
Give ingredients a toss with a spatula or long spoon after 20 minutes.
Mangia!
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