Easy // 60mins

Harvest Ingredients: 1 Pound Small potatoes, 1 ½ Pound Whole Brussels sprouts

Other Ingredients: 1 Tablespoon Dijon, 1 Tablespoon Butter, 2 Tablespoons EVOO, ¼ Teaspoon Sea salt, ¼ Teaspoon Black pepper, 1 ½ teaspoon Chili powder, 2 Tablespoons Sherry, 1 Tablespoon Black sesame seeds


1. In a medium covered saucepan bring to a low boil over medium heat potatoes and 1 Teaspoon sea salt. Set a timer for 10 mins. Then add the sprouts.

2. Remove from heat, and cool uncovered.  In a measuring cup combine all of the sauce ingredients (dijon, butter, EVOO, sea salt, black pepper, chili powder, sherry, black sesame seeds).  Warm the sauce to melt the butter in the oven or microwave.

3. Spread out the Brussels and spuds on a parchment lined baking sheet.  Toss with the sauce and roast in a 375 oven for 25 to 35 mins depending on how you prefer your crusty char. 

Toss Brussels and spuds with sauce 

Toss Brussels and spuds with sauce