Rosemary Ribeye Steak w/ Brussels Sprouts and Cheesy Whipped potatoes. This beautiful ribeye steak comes from our friends at Diamond Mountain Ranch, a beautiful mountain paradise, where they raise the In a deep saute pan, place oil, garlic, rosemary, potatoes and Brussels sprouts. Over medium heat, pan-roast the vegetables, stirring often, until potatoes are soft. This is my go-to Thanksgiving side dish.

This recipe for roasted Brussels sprouts and potatoes is a very easy, basic recipe. Once you have cleaned and cut the vegetables, there is Olive oil, salt, pepper, sweet paprika and rosemary are my standard roast potato seasoning. I use it most ofthe times when roasting potatoes, so often that my. You can have Rosemary Ribeye Steak w/ Brussels Sprouts and Cheesy Whipped potatoes using 8 ingredients and 3 steps. Here is how you cook it.

Ingredients of Rosemary Ribeye Steak w/ Brussels Sprouts and Cheesy Whipped potatoes

1. You need 1 of Ribeye cut steak.
2. You need 1 teaspoon of salt, pepper and rosemary.
3. Prepare 1/4 lb of Brussel sprouts.
4. It's 1 tablespoon of honey.
5. You need 1 of corn (cut kernels off the cob).
6. It's 2 of large potatoes.
7. You need 1/2 cup of milk and sharp cheddar cheese.
8. Prepare 2 tablespoon of butter.

Wash brussels sprouts and cut in half (or quarters if they're extra large). Toss all ingredients in a large bowl and place in a single layer on a parchment lined pan. Her greatest passion is creating in the kitchen. Castel de Paolis's grilled rib eye is wonderful, but it's the potatoes that make this dish unforgettably good.

Rosemary Ribeye Steak w/ Brussels Sprouts and Cheesy Whipped potatoes instructions

1. Boil potatoes for about 30mins. Peel potatoes and mix in with milk and 1 tablespoon of butter. Top off with cheese and put in oven on 400 for 30mins.
2. Toss Brussels sprouts corn and honey. Cook for 10-15 on medium heat.
3. Season steak with salt pepper and rosemary. In a hot skillet add steak with 1 tablespoon of butter. Cook to desire. Enjoy!.

First parboiled, then roasted with rosemary and a healthy glug of olive oil, the potatoes become marvelously crispy on the outside while remaining light, fluffy and buttery within. Prepare the Steak with Brussels Sprouts and Potatoes: Place halved potatoes and water in a microwavable bowl, and cover with plastic wrap. Transfer potatoes to a plate, and discard water. Pat potatoes dry with paper towels. Combine Brussels Sprouts, red potatoes, purple potatoes and olive oil in a large Ziploc bag and shake to coat.