Chef Tom Fraker
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.
Filed in:
Bell Peppers,
Brussels Sprouts,
DYP Shishito and Roasted Brussels Sauté,
DYP® Shishito and Roasted Brussels Sauté,
Garlic,
Organic Bell Peppers,
Organic Brussels Sprouts,
Pee Wee Dutch Yellow Potaotes,
Pee Wee Dutch Yellow Potatoes,
Peeled Garlic,
Peewee Dutch Yellow Potatoes,
Peewee Dutch Yellow® Potatoes,
Perfect Sweet Onion,
Shishito Peppers,
Side Dish
