Recipe by The Devilled Egg | The Online Cookery School.
The perfect way to treat yourself on a Sunday, courtesy of our garlic oil for cooking.
- 500g Yukon gold potatoes
- 1 teaspoon of salt
- 200g brussels sprouts
- 2 tablespoons of Fussels Garlic Oil for Cooking
- 1 teaspoon of balsamic vinegar
- 1 teaspoon of turmeric
- 1 tablespoon of chives
Preheat the oven to 200C.
Slice the potatoes into 1/2 thick discs and rub them with half the salt, turmeric and 1 tablespoon of our garlic infused cooking oil.
Spread them on a baking tray.
Halve the sprouts and combine them with the vinegar, 1 more tablespoon of our garlic cooking oil, and add the remainder of salt to the potatoes.
Cover with foil and roast for 30 minutes.
Take the foil off and continue baking until golden and cooked through (15-20 minutes).
Serve sprinkled with chives!