This recipe takes the humble roast vegetable medley to a whole new level. Perfect for cozy dinners or festive gatherings, this dish balances crispy roasted potatoes and Brussels sprouts with the sweetness of dates and maple syrup - and a rich Parmigiano Reggiano dressing for a perfectly balanced bite of sweet, savory, and spicy flavors.. With the season of hosting upon us, this dish makes a stunning addition to any festive dinner table—effortlessly combining comforting flavors with a touch of indulgence. A final flourish of grated Parmigiano on top makes it irresistibly crowd-pleasing. This is one that is sure to impress your guests and have them coming back for more. 

Roasted Brussels Sprouts with Baby Potatoes Recipe 

Ingredients

• 300 grams of baby potatoes, halved
• 450 grams of Brussels sprouts, trimmed and halved
• 100 grams of Medjool dates, pitted and quartered
• 2 tablespoons of olive oil (for roasting)
• 1 tablespoon of maple syrup (for roasting)
• Salt and pepper, to taste

Dressing Ingredients

• 50 grams Parmigiano Reggiano, finely grated (plus more for garnish)
• 1 red chili, finely chopped
• 3 tablespoons of olive oil
• 1 tablespoon of maple syrup
• 1 teaspoon of lemon zest
• 1 tablespoon of fresh lemon juice

Steps

1. Firstly, preheat your oven to 200°C (400°F). Toss the halved potatoes, Brussels sprouts, and dates with olive oil, maple syrup, salt, and pepper. Spread evenly on a baking tray, ensuring most sprouts are cut-side down for extra crispness.

2. Roast for 25-30 minutes, or until the potatoes are golden and the sprouts are caramelized.

3. While the vegetables roast in the oven, make your dressing. In a small bowl, whisk together the parmigiano reggiano, chopped chili, olive oil, maple syrup, lemon zest, and lemon juice. Adjust seasoning with salt and pepper to taste.

4. When the vegetables are ready drizzle the dressing generously over the top, ensuring every bite is infused with its sweet, spicy, and tangy flavor. Give it a toss with a wooden spatula. Transfer to a serving platter and garnish with some freshly grated parmigiano reggiano and serve.

This may be a side dish but it is destined to shine on your holiday table, we hope you like it as much as we do! Happy hosting.