Pan-Roasted Brussels Sprouts and New Potatoes with Parmesan and Onions

When folks began oven-roasting Brussels sprouts and bringing them back into vogue, I began pan roasting them.  Either the oven was full the first time I tried it or I just wanted to see what would happen.  Whichever way, we loved them and I kept making the sprouts stove top.  I blogged them cooked with pumpkin seeds one Thanksgiving, and later made them with shredded, crispy ham or prosciutto, or just on their own with whole, quite soft garlic cloves and lots of black pepper.  Once I threw in a few slices of  hot Capicola, an Italian ham that sometimes comes rolled in ground red pepper.  Whew.



However I made these, Dave (husband, sous chef, chief taste-tester) just always went on and on about them.  The other nite, I decided to throw in a few red potatoes that needed cooking and, just for the hell of it, a great big onion.  Because I  like onion.  Et voila, a one-pan side dish for our chops that night and plenty for a complete lunch next day.  Of course I photographed them so you could share and here you are!  Enjoy.

Solo Cook Notes:  Go ahead and buy this many Brussels sprouts.  You will most definitely eat them later, particularly if you have them as a vegetarian  entrée one night.  This is a perfect meal for a vegan friend; skip the Parm in the skillet and add yours, if using, at the table. 

PAN-ROASTED BRUSSELS SPROUTS and New Potatoes with Parmesan 

             2-3 servings

2 Tablespoons olive oil (regular is fine; don't need extra virgin)

12 fresh Brussels sprouts, cleaned, trimmed, cut in 1/2

6 red potatoes- 1/4d if large, left whole if small

1 large onion, peeled and cut into eighths 

Kosher Salt, freshly-ground pepper, pinch of crushed red pepper (or to taste)

1/4 cup  Parmesan cheese, "grated" in large shards with a potato peeler (skip for vegan version)

 Heat oil  in a 12- inch skillet over medium heat.   Add Brussels sprouts, potatoes, and onions.   Sprinkle generously with salt, pepper, and add just the pinch of crushed red pepper.   Stirring frequently to avoid burning, but still to brown nicely, cook  for about 10 minutes. Add parmesan. Turn down heat to medium-low and cook until vegetables are fairly well-done, but still somewhat crispy. Take care to not burn the Parmesan but  it should be quite brown; some of it will be almost chip like.  This may take another 20 minutes or so, depending on how hot your skillet is.   Taste; re-season if necessary.  

Cool complete before storing well-wrapped leftovers  in refrigerator for 2 days.  

To re-warm,  place in a skillet over medium heat with a tiny bit of olive oil to prevent sticking.  Heat, stirring often, until  hot--about 10 minutes.

Just before cooking

If you don't have a big piece of Parm, skip it or dust with shredded or grated Parmesan at table.

  

Have fun cooking and taking care of yourself,

Alyce