10 medium Yellow Finn or Yukon Gold potatoes
1 1/2 pounds Brussels sprouts
1 1/2 cups unsweetened apple juice
3 1/2 teaspoon arrowroot mixed with 2 1/2 tablespoons water
5 large tomatoes, washed and halved
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoon chopped fresh basil


1. Scrub the potatoes, cut in half, and place on a broiler pan, flat side up. Bake with a roast for the last 30 minutes of the cooking process. To finish, brush with a little of the pan liquid and brown under the broiler for about 8 minutes.

2. For the Brussels sprouts, cut off the bottom 1/8 inch and make a deep X incision in the base. Remove any tough or discolored outside leaves. Place the sprouts and apple juice in a large skillet, bring to a boil, cover, reduce the heat to medium and cook for 10 minutes. Remove from the heat, stir in the arrowroot mixture, return to the heat, and boil until thickened and clear, about 30 seconds. Place the tomato halves on a broiler tray, sprinkle with the salt, pepper, and basil, and broil until just brown, about 2 minutes.

These roasted vegetables add color and texture to any roast meat, poultry or fish. Graham likes to serve them with his roast pork with apple gravy � see the link at the side.

Roasted Potatoes, Brussels Sprouts, and Broiled Tomatoes
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