{"id":4944,"date":"2026-03-11T13:36:34","date_gmt":"2026-03-11T17:36:34","guid":{"rendered":"https:\/\/martins.eatsmartbewell.com\/home\/?p=4944"},"modified":"2026-03-11T13:42:56","modified_gmt":"2026-03-11T17:42:56","slug":"roasted-sprouts-garlic-colcannon","status":"publish","type":"post","link":"https:\/\/martins.eatsmartbewell.com\/home\/roasted-sprouts-garlic-colcannon\/","title":{"rendered":"Roasted Sprouts & Garlic Colcannon"},"content":{"rendered":"

\"Roasted
\nClick to See How-To Video!<\/strong><\/a>\"download\"\"Email<\/a>
\nRoasted Sprouts & Garlic Colcannon<\/span><\/p>\n

Prep: 25 minutes plus cooling
\nRoast\/Cook: 1 hour 5 minutes \u2022 Serves: 8<\/span> <\/p>\n

3 <\/span>garlic heads
\n1\t<\/span>tablespoon plus 2 teaspoons Our Family\u00ae 100% Pure Olive Oil<\/strong>
\n1\t<\/span>pound Brussels sprouts, ends trimmed and halved lengthwise
\n1\t<\/span>teaspoon Our Family\u00ae Salt<\/strong>
\n1\t<\/span>teaspoon ground Finest Reserve\u2122 by Our Family\u00ae Black Peppercorn Grinder<\/strong>
\n3\t<\/span>pounds russet potatoes, peeled and quartered (about 7 medium)
\n1\/2 <\/span>cup Our Family\u00ae 2% Reduced Fat Milk<\/strong>, warmed
\n1\/4 <\/span>cup Our Family\u00ae Unsalted Butter<\/strong>, softened
\n1\/4 <\/span>cup thinly sliced green onions plus additional for garnish (optional)\n<\/div>\n

1.<\/span>Preheat oven to 350\u00b0; 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.
\n<\/span><\/p>\n

2.<\/span>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.
\n<\/span><\/p>\n

3.<\/span>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.<\/p>\n

<\/span><\/p>\n

4.<\/span>Serve colcannon garnished with onions, if desired.
\n<\/span><\/p>\n


\nApproximate nutritional values per serving (1 cup):
\n239 Calories, 9g Fat, 4g Saturated Fat, 16mg Cholesterol, 345mg Sodium,
\n39g Carbohydrates, 5g Fiber, 3g Sugars, 0g Added Sugars, 6g Protein
\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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