ROSEMARY POTATOES
1 SHALLOT CHOPPED
2 CLOVES GARLIC MINCED
OLIVE OIL
SALTED BUTTER
COMBINE IN PAN WITH LID ON LOW HEAT
ONCE SHALLOTS AND GARLIC ARE FRAGRANT
ADD 6 SMALL RED POTATOES QUARTERED
ROSEMARY CHOPPED
SEA SALT
PEPPER
SPRIG OF ROSEMARY
MEDIUM HEAT 10 MINUTES
ROASTED BRUSSEL SPROUTS
CHOP OFF ENDS OF BRUSSEL SPROUTS
OLIVE OIL
SEA SALT
PEPPER
TOSS
ROAST 400 DEGREE OVEN 45 MINUTES
HEIRLOOM POTATOES, BRUSSEL SPROUTS + KALE
BAKE HEIRLOOM POTATOES 400 DEGREES 45 MINUTES
BAKED HEIRLOOM POTATOES CHOPPED, ROSEMARY POTATOES, ROASTED BRUSSEL SPROUTS CHOPPED
3 CLOVES GARLIC
SALTED BUTTER
SEA SALT
PEPPER
IN OVEN 450 DEGREES 10 MINUTES
IN PAN:
OLIVE OIL
2 GARLIC CLOVES
MEDIUM HEAT
ADD CHOPPED KALE LEAVES + STEMS
ADD RED PEPPER FLAKES
LOW HEAT 10 MINUTES
SERVE WITH FRENCH BREAD + SALTED BUTTER
