Brussels Sprouts Raclette with Oven Potatoes
Brussels sprouts raclette with oven potatoes is a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 Potatoes
- 3 tbsp olive oil
- 1 onion
- 1 Garlic clove
- Salt
- Pepper
- 800 g Brussels sprouts
- 1 bunch parsley
- 50 g caramelized onions
- Salt
- ground pepper
- 2 tbsp butter
- nutmeg
- 400 g raclette cheese
Instructions
-
1.
Peel, wash, and cut potatoes into thin slices across the width, leaving them connected at the bottom. Place in a baking dish and brush with 1 tbsp olive oil. Bake in preheated oven at 200°C (gas: level 3-4, fan: 180°C) for about 45 minutes. Peel onion and garlic; finely dice onion and squeeze garlic. Mix with remaining olive oil, salt, and pepper. Remove potatoes from oven, gently separate slices, and spread the onion mixture between them. Bake another 15–20 minutes.
-
2.
Thaw Brussels sprouts according to package instructions. Halve the heads. Rinse parsley, shake dry, and finely chop. Combine Brussels sprouts with parsley and caramelized onions. Season with salt, pepper, and nutmeg. Arrange in a bowl. Melt butter and drizzle over. Place raclette cheese on top. Transfer to a preheated raclette grill and bake for 6–8 minutes until melted. Serve alongside the oven potatoes.
