Author Notes
This recipe was inspired by the beloved Irish dish, colcannon. Although it is a major departure from the traditional colcannon, made with buttery mashed potatoes, this version is pleasantly reminiscent of the comforting dish with a much lighter, tangier taste. The brightness of the vinegar and mustard, sweetness of the honey and crunch of the crispy brussels sprouts makes it a flavorful, textural delight. Serve this alongside any protein you like, or have a bigger helping and call it a meal. —the preservery.
Ingredients
- Vegetables
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2
Yukon Gold potatoes, scrubbed and diced
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4 cups
brussels sprouts leaves
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2 teaspoons
olive oil
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1
generous pinch kosher salt
- Dressing
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2 tablespoons
honey
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2 tablespoons
Ba'Tampte Mustard, or any good deli-style whole grain mustard
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2 teaspoons
white balsamic vinegar
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4 tablespoons
olive oil
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2 tablespoons
fresh mint, chopped
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2 tablespoons
fresh dill, chopped
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2 tablespoons
fresh chives, chopped
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salt to taste
Directions
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Preheat oven to 425. Bring a large pot of water to boil. Add diced potatoes and cook until just barely tender, about 10 minutes. Drain and set aside.
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Meanwhile, toss brussels sprouts leaves with olive oil and salt. Arrange in a single layer on a baking sheet and roast until browned and crispy, 7 minutes or more.
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Make dressing: In a small saucepan over medium heat, melt honey and mustard together. Add balsamic vinegar and whisk to combine. While whisking rapidly, slowly drizzle olive oil into the mixture to emulsify. Remove from heat and pour into a large bowl. Add potatoes, brussels sprouts, chopped herbs and salt and toss well to combine. Serve warm or room temperature.
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