Every year the 2nd year photography students go spend a week photographing in and around Port Townsend. The good news, the place I am staying at, and a few place that I am shooting are locked down! Woohoo. I will be going up again to do some more scouting in a month or so, and see if there are other places I may want to shoot at. It is only 4 days of shooting. I'm super excited though because the place that I am renting is ridiculously cute and will provide tons of shooting options there!!!! yes.
On to the recipe, for my 3rd Non Profit shoot, I shot Brussels sprouts and roasted potatoes with Rosemary. It was really easy to make, delicious and also keeping things on a budget, really pretty inexpensive, which is part of my whole advertising campaign for the Neighborhood Farmer's Market Alliance.
Yield: Serves 4-5 as a side
Ingredients:
- (0.80kg/1.75lb) fingerling potatoes
- (0.34kg/0.75lb) brussels sprouts
- 3 garlic cloves, minced
- 2 tbsp fresh minced rosemary
- 1 tbsp + 1 tsp extra virgin olive oil
- 3/4 tsp fine grain sea salt
- Freshly ground black pepper
- 1/4 tsp red pepper flakes (optional)
1. Preheat oven to 400F and line a large baking sheet with parchment paper.
2. Rinse and scrub potatoes. Pat dry. Slice in half lengthwise and place into large mixing bowl.
3. Cut off stem of brussels sprouts and remove loose outer leaves. Rinse and pat dry. Place in bowl.
4. Add the minced garlic, minced rosemary, oil, salt, pepper, and optional red pepper flakes into the bowl along with the potatoes and sprouts. Toss with your hands to combine and place on baking sheet.
5. Roast for 35-38 minutes at 400F, stirring once half way through baking. Potatoes will be golden and brussels will be lightly charred when ready. Season with Herbamare (or salt) and pepper to taste and serve immediately.
Enjoy!
No comments:
Post a Comment