Caramelized Brussels Sprouts Recipe
mushrooms, artichokes, spinach, shallots & fontina cheese served with fried potatoes
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Ingredients
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Brussels Sprouts
Fried Potatoes
Method
Brussels Sprouts Preparation
- 1
Prepare the Brussels Sprouts
Trim and halve the Brussels sprouts. Rinse them under cold water and set aside.
- 2
Sauté the Shallots and Mushrooms
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped shallots and cook until translucent, about 3 minutes. Add the sliced mushrooms and cook until browned, about 5-7 minutes.
- 3
Add Brussels Sprouts
Add the halved Brussels sprouts to the skillet. Season with salt and black pepper, and sauté for about 8-10 minutes until they start to caramelize.
- 4
Incorporate Artichokes and Spinach
Stir in the artichoke hearts and fresh spinach. Cook until the spinach wilts, about 2-3 minutes.
- 5
Melt the Cheese
Sprinkle the fontina cheese over the mixture and cover the skillet. Allow the cheese to melt for 2-3 minutes before removing from heat.
Fried Potatoes Preparation
- 6
Prepare the Potatoes
Peel the potatoes and cut them into thin wedges or cubes.
- 7
Fry the Potatoes
In a deep skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the potato pieces in batches. Fry until golden and crispy, about 5-7 minutes per batch. Remove from oil and drain on paper towels.
- 8
Season the Potatoes
Sprinkle the fried potatoes with salt while they are still hot.
