• 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.
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