If this dish were a building, I’d marry it. It’s so simple, filling and taste-tastic you’ll want to make it all the time. Now get roastin’.
You will need:
A pile of Brussels sprouts, cleaned and bad outer leaves removed, sliced thin across the grain (about four slices per head)
A yellow onion, chopped roughly
Two or three potatoes, cut into bite-sized chunks (I like Yukon gold)
Preheat the oven to 400 degrees.
Take your cut up Brussels sprouts and onions and mix together in a bowl with some heavy drizzles of olive oil and salt and pepper. Set this bowl aside (you’ll use it again later).
Next, spread two chunks of aluminium foil across the baking sheet. Drizzle both foil sheets with olive oil. On one sheet of foil, spread the sliced onions and Brussels sprouts. On the other sheet, spread the potatoes. Drizzle the taters with more olive oil and some salt and pepper.
Place baking sheet in the oven and bake for 15 minutes. Stir the veggies, mixing in any browned bits and rearranging in a thick layer. Roast until Brussels sprouts are just about tender; 10 or so minutes more. Remove the sheet of aluminum with the sprouts and onions very carefully and allow the taters to roast for another 10 or 15 minutes (until they’re as crispy and browned as you like and a knife pierces larger ones easily).
Dump the onions/sprouts mixture and the potatoes back into the oily mixing bowl. Mash them all together with a fork and season to taste with salt, pepper and butter if you want it. Serve on a plate if you’re fancy, or just eat it out of the bowl.