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Roasted Sprouts & Garlic Colcannon
Prep: 25 minutes plus cooling
Roast/Cook: 1 hour 5 minutes • Serves: 8
1 tablespoon plus 2 teaspoons Our Family® 100% Pure Olive Oil
1 pound Brussels sprouts, ends trimmed and halved lengthwise
1 teaspoon Our Family® Salt
1 teaspoon ground Finest Reserve™ by Our Family® Black Peppercorn Grinder
3 pounds russet potatoes, peeled and quartered (about 7 medium)
1/2 cup Our Family® 2% Reduced Fat Milk, warmed
1/4 cup Our Family® Unsalted Butter, softened
1/4 cup thinly sliced green onions plus additional for garnish (optional)
1.Preheat oven to 350°; line rimmed baking pan with aluminum foil. Slice 1/4 inch off top of each garlic head; place, cut side up, on 12-inch square sheet aluminum foil. Drizzle garlic with 2 teaspoons oil; wrap in foil to seal. Place foil-wrapped garlic directly on oven rack; roast 1 hour 5 minutes or until very tender.
2.In large bowl, toss Brussels sprouts, 1/2 teaspoon each salt and pepper, and remaining 1 tablespoon oil; spread on prepared pan. During last 20 minutes of roasting garlic, roast sprouts 20 minutes or until sprouts are golden brown and tender. Transfer sprouts to cutting board; cool 5 minutes and chop. When garlic is cool enough to handle, squeeze out cloves into small bowl. Makes about 1/2 cup garlic and 2 cups sprouts.
3.In large saucepot, heat potatoes and enough salted water to cover by about 2 inches to a boil over high heat; reduce heat to medium and simmer 15 minutes or until fork-tender. Drain potatoes; transfer back to saucepot. Add milk, butter, roasted garlic, and remaining 1/2 teaspoon each salt and pepper; with mixer on medium-high speed, beat 3 minutes or until smooth. Fold in onions and sprouts. Makes about 8 cups colcannon.
4.Serve colcannon garnished with onions, if desired.
Approximate nutritional values per serving (1 cup):
239 Calories, 9g Fat, 4g Saturated Fat, 16mg Cholesterol, 345mg Sodium,
39g Carbohydrates, 5g Fiber, 3g Sugars, 0g Added Sugars, 6g Protein