- 1 LB Baby Potatoes, quartered or halved based on size
- 3 tbsp Extra-Virgin Olive Oil
- 1 clove Garlic, minced
- 1 tsp Rosemary, fresh chopped
- 1 tsp Parsley, fresh chopped
- Salt and Pepper, to taste
- 1 LB Steak (New York, Ribeye)
- 2 cups PuraVida Roasted Brussel Sprouts & Bacon
- ¼ cup Your favorite honey mustard dressing
- (Optional) Chopped cilantro
- (Optional ) Diced avocadoss
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For the potatoes:Step 1Preheat oven to 425F. In a large bowl, toss potatoes, oil, garlic, and herbs. Season with salt, pepper, and a pinch of red pepper flakes. Pour into a sheet pan or baking dish.
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Step 2Bake for 35 to 40 minutes, until potatoes are golden and fork tender.
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For the steak:Step 3Season your steak with salt and pepper. (or your favorite seasoning blend)
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Step 4Heat your grill to medium high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (135F), or 5-7 minutes for medium (140F).
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For the brussels sprouts:Step 5In a skillet over medium heat add PuraVida Roasted Brussel Sprouts & Bacon and cook for 3-4 minutes or until heated through.
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Step 6Turn off heat and add Honey Mustard Dressing. Toss the brussels sprouts to coat.
TIP: These Brussel sprouts are great warm or at room temperature. Making them great for a picnic. -
Step 7Place finished potatoes and brussels sprouts in separate side dishes. Slice the steak to your desired thickness and serve. Enjoy!
Garlic Herb Stuffed Brussels Sprouts
4 cups PuraVida Roasted Brussels Sprouts, ¼ cup Panko Breadcrumbs, 2 tbsp Fresh Basil, ½ Cup Vegan Parmesan, 1 Cup Almond Cream Cheese, 2 Garlic Cloves, Salt and Pepper, to taste,
Honey Mustard Brussels Bacon
1 LB Baby Potatoes, quartered or halved based on size, 3 tbsp Extra-Virgin Olive Oil, 1 clove Garlic, minced, 1 tsp Rosemary, fresh chopped, 1 tsp Parsley, fresh chopped, Salt and Pepper, to taste, 1 LB Steak (New York, Ribeye), 2 cups PuraVida Roasted Brussel Sprouts & Bacon, ¼ cup Your favorite honey mustard dressing, (Optional) Chopped cilantro, (Optional ) Diced avocadoss,
Roasted Brussels Sprouts with Dukkha Aioli
4 Cups PuraVida Roasted Brussels Sprouts, 2 Cups Mayonnaise, Juice of one lemon, 1 Garlic Head, ¼ Cup Olive oil, ¼ Cup Almonds, ¼ Cup Pistachios, 1 tsp Fennel Seeds, 1 tsp Coriander Seeds, 1 Tbsp Black Sesame Seeds, ½ tsp Cumin, Salt and Pepper, to taste,
Sweet Potato Breakfast Hash
6 large Eggs, 1-2 tbsp White Vinegar (optional), 2 tbsp Olive Oil or any cooking oil, 1 LB Sweet Potato, peeled cut into ¾ inch chunks, ½ cup Red Onion, diced, Salt and Pepper, to taste, ½ cup Red Pepper, diced, 2 cups PuraVida Roasted Brussel Sprouts & Bacon, Salt and Pepper, to taste,
We would love to see how you use Puravida products
