Recipe: Roasted Fingerling Potatoes and Brussels Sprouts with Grainy Mustard

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It never hurts to have a menu that suits all your guests' needs. Here is my recipe for roasted fingerling potatoes and Brussels sprouts with grainy mustard. I have had many requests for meatless dishes now that the new year is in full swing, and this is one of my favorites—with four basic ingredients.

    • cast iron skillet
    • 1 pound Fingerling Yukon Gold Potatoes
    • 1 pound Brussels sprouts
    • ¼ cup Maille Old Style Whole Grain Dijon
    • ¼ cup olive oil

Cut stems off Brussels sprouts and if they are large—cut in half. Rinse and dry potatoes. Heat olive oil in cast iron skillet. Add potatoes and begin to brown. Add Brussel sprouts and cook for about 3 minutes. Add salt and pepper to taste (about 1/2 teas. salt and 1 teas. of pepper). Add mustard and stir until potatoes and Brussels sprouts. Place in 375 degree oven and bake for 25-35 minutes—stirring about every 10-12 minutes. Check potatoes with a fork—when soft—the dish is done.

To read more about Regina's menu and thoughts on diversity at the dinner table, click here.

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Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of Regina's Table at Twin Oaks. More

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of two cookbooks: A Collection of Seasonal Menus & Recipes from Regina's Kitchen and Regina's Table at Twin Oaks.
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