I am always looking for new ways to prepare vegetables. During the winter, I typically do a lot of roasting. Who doesn’t love roasted vegetables?
The thing is, sometimes I don’t plan ahead of time. Roasted vegetables take time and require preheating the oven. That’s when I usually turn to a skillet. Lately, I’ve been using my cast iron skillet a lot, and let me tell you, it preheats much more quickly than my oven does!
Last week, I received a sample of Tasteful Selections potatoes. It’s not often that I receive samples of fresh produce, so I jumped at the chance. From the moment they arrived, I couldn’t wait to start cooking with them. I was especially drawn to the Sunrise Medley that contained gold, red, and purple potatoes.
One chilly evening, I was making dinner at the last minute (pork chops with a pomegranate glaze) and I needed a side dish. So, I pulled out the handy cast iron skillet and decided to give the potatoes a try. I had some Brussels sprouts on hand, so I decided to throw them in, as well. The resulting dish was simple and delicious. I’d definitely recommend giving it a try!
Balsamic Glazed Skillet Potatoes and Brussels Sprouts
(Serves 3-4)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 12 ounces mixed baby potatoes, quartered
(small red-skinned or fingerling potatoes would work well, too) - 8 ounces Brussels sprouts, trimmed and quartered
- 1/2 teaspoon dried thyme
- 1/4 – 1/2 teaspoon Kosher salt (to taste)
- 1 tablespoon good quality Balsamic vinegar
Heat a large skillet over medium-low heat. Add the olive oil to coat the bottom of the skillet. Add the garlic, potatoes, and Brussels sprouts. Add the dried thyme and 1/4 teaspoon of salt. Stir to evenly coat the vegetables with the oil and thyme.
Let the potatoes and Brussels sprouts caramelize on one side for about 4-5 minutes. Stirring occasionally to make sure that the other sides of the potatoes and Brussels brown evenly, continue to cook until fork tender (about 10-15 additional minutes).
Drizzle the Balsamic vinegar over the vegetables. Toss in the skillet so that the vegetables are evenly coated and the vinegar thickens a bit. Adjust the seasonings to taste and serve immediately.
My Kitchen Addiction Product Review Policy and Disclosure– I received this product (Tasteful Selections potatoes) at no cost from the manufacturer (or a representative PR firm) for the purpose of testing and reviewing the product. Unless otherwise specified, I do not accept monetary compensation for reviewing or writing about products. I only review products that I have personally tested and used in my kitchen/home, and all opinions expressed are my own.
Yum! I love pan-seared brussels especially with potatoes. This may be my dinner tonight.
Pan roasted is the only way I eat brussels sprouts. It pains me to think that people still boil and steam them to bland nothingness.
This looks delicious, Jen. Brussels sprouts are my favorite vegetable! I love all the colors that came together in this dish.
Looks like a great sidedish (or dinner in a pinch!) I’ve been wanting to try brussel sprouts again!
I just had brussel sprouts roasted with balsamic – but potatoes would be delicious too!
I love making roasted vegetables this time of year too. I’ll have to bust out the cast iron to mix things up a bit though. Thanks for the nudge.
Perfect combination of vegetables. I either need to clean up my cast iron skillet (all rusted) or buy a new one and vow to never, ever use it as a steam pan when baking bread.
This sounds like a terrific side dish! I love the colors. I don’t use my cast iron pan nearly enough because I hate cleaning it. What’s your secret for keeping yours looking good?
This looks like a delicious combo of winter veggies.
I rinse mine hot water and will use the rough side of the sponge if it needs a nudge. I don’t soap it, but don’t worry if a little soap is on the sponge. I wipe it down with a paper towel. And then I immediately oil it if it needs it, which is not after ever rinse. When I do oil it, I use olive oil or safflower oil. My cast irons still look great after years of use.
I love brussel sprouts. And my kids are starting to “like” them. This looks delish!
Yum! Potatoes and brussel sprouts :)