DYP®, Shishito, and Roasted Brussels Sauté
Category
Side Dish
Servings
8 - 10 servings
Prep Time
5 minutes
Cook Time
25-30 minutes
Author:
Chef Tom Fraker
This makes a large 1 meal vegetarian dish. If you want smaller portions, cut everything in half and serve as a side dish.

Ingredients
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2 tablespoons Extra Virgin Olive Oil
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4 tablespoons Unsalted Butter, divided use
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1 Melissa's Perfect Sweet Onion, thinly sliced
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Sea Salt and Freshly Ground Pepper, to taste
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1½ pounds Melissa's Peewee Dutch Yellow® Potatoes
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1 (12 ounces) package Melissa's Shishito Peppers
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3 cloves Melissa's Peeled Garlic, minced
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2 Red Bell Peppers, thinly sliced
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3 packages Brussels Sprouts, roasted
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¼ cup Soy Sauce
Directions
Heat the oil and melt half of the butter in a large sauté pan.
Add the onions and season with the salt and pepper. Sauté, stirring often, for 3 minutes.
Add the potatoes and shishito peppers and cook for 10 minutes, stirring often.
Add one cup of hot water to the pan, stir and cover.
Cook for 5 minutes or until the potatoes are just fork tender.
Add the garlic, bell peppers and Brussels sprouts and sauté until everything is heated through, about 5 minutes.
Add the soy sauce and the rest of the butter and stir until the butter is melted. Serve hot.