POTATO OBRIEN RECIPES

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ROASTED BRUSSELS SPROUTS & SHALLOTS WITH BALSAMIC



Roasted Brussels Sprouts & Shallots with Balsamic image

These pan roasted brussels sprouts and shallots are perfectly charred, and finished with a sweet balsamic glaze.

Provided by Gina

Categories     Side Dish

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 5

2 tbsp olive oil
1 lb brussels sprouts (trimmed and halved)
2 large shallots (peeled and cut into ½” thick wedges)
kosher salt and black pepper to taste
1 tbsp balsamic glaze

Steps:

  • Preheat oven to 425°F. Heat an oven-safe nonstick 12-inch sauté pan over medium-high heat and add olive oil, Brussels sprouts and shallots in one layer and let cook undisturbed for about 3 minutes until beginning to caramelize. Turn occasionally for an additional 2-3 minutes until golden all over.
  • Transfer to the oven and roast for 8-10 minutes, until softened a bit but still slightly al dente. Drizzle with balsamic glaze, toss and serve.

Nutrition Facts : ServingSize 1 /4th of recipe, Calories 126 kcal, CarbohydrateContent 14 g, ProteinContent 4 g, FatContent 7 g, SaturatedFatContent 1 g, SodiumContent 30 mg, FiberContent 4 g, SugarContent 5 g

LEFTOVER LAMB SHEPHERD'S PIE RECIPE | DELICIOUS. MAGAZINE



Leftover lamb shepherd's pie recipe | delicious. magazine image

On the lookout for leftover lamb recipes? The best way to use up the leftovers from your Easter roast is in our ultimate leftover lamb shepherd’s pie! Looking for something else? This tomato butter bean recipe uses leftover lamb and lots of feta.

Provided by Recipe by Donal Skehan.

Total Time 1 hours 10 minutes

Prep Time 45 minutes

Cook Time 25 minutes

Yield Serves 6

Number Of Ingredients 16

1 tbsp olive oil
1 large onion, finely chopped
2 carrots, chopped
2 celery sticks, finely chopped
3 garlic cloves, finely chopped
1 tbsp fresh thyme leaves
75ml red wine
500g leftover slow-roast lamb, shredded
100ml lamb or chicken stock
2 tbsp Worcestershire sauce
3 tbsp tomato ketchup
1 tbsp tomato purée
800g floury potatoes, cubed
3 tbsp butter
2 large free-range egg yolks
25g grated parmesan, plus extra for sprinkling

Steps:

  • Heat the oven to 200°C/fan180°C/gas 6. Heat the olive oil in a large frying pan, then gently cook the onion, carrots, celery and garlic for 10-12 minutes until tender.
  • Add the thyme and red wine, then simmer for 2-3 minutes. Add the leftover lamb, stock, Worcestershire sauce, ketchup and tomato purée, then season. Simmer gently for 15 minutes until the mixture has reduced.
  • Put the potatoes in a large pan of cold salted water, bring to the boil, then simmer for 12 minutes or until tender when pierced with a fork. Drain, return the potatoes to the pan and mash until smooth. Beat in the butter and egg yolks, then stir through the grated parmesan.
  • Spread the lamb mixture in a 1.5 litre ovenproof dish and top with the mash. Sprinkle over a little extra parmesan and season. Bake in the oven for 20-25 minutes until golden on top and bubbling.

Nutrition Facts : Calories 553kcals, FatContent 30.1g (14.1g saturated), ProteinContent 33.6g, CarbohydrateContent 35.4g (7.9g sugars), FiberContent 4.8g

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ROASTED BRUSSELS SPROUTS & SHALLOTS WITH BALSAMIC
These pan roasted brussels sprouts and shallots are perfectly charred, and finished with a sweet balsamic glaze.
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  • Transfer to the oven and roast for 8-10 minutes, until softened a bit but still slightly al dente. Drizzle with balsamic glaze, toss and serve.
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