3-lb Red Skinned Potatoes
2 10-oz Frozen Brussels Sprouts, thawed
1 Shallotte sliced
1 red onion sliced
5 garlic cloves sliced
1/2 cup Apple cider vinegar
1 tablespoon fresh chopped thyme
Place the potatoes in a pot filled with water. Add salt.
Boil for 12 minutes.
While the potatoes are boiling, sauté the shallot and garlic in a few tablespoons of olive oil for about 5 minutes.
Season with salt and pepper.
Add the thyme to the shallot and garlic for another 3 minutes.
Heat the Brussels sprouts in the microwave for 1 minute.
Add the sliced red onion to the boiling potatoes and continue boiling for another 3 minutes.
Next add the apple cider vinegar to the shallot mixture. Stir to mix well.
With a spider or sieve, transfer the potatoes and red onions to the shallot mixture.
Then add the Brussels sprouts.
Add salt and pepper to taste.
Toss everything together for 1 minute.
Turn off heat and serve or even better, set aside and let it cool down to room temp. Then serve.
Cook's Notes: This dish is best when served at room temperature. You can make a day ahead and refrigerate. Take out of the fridge about 1-2 hours before you want to serve. You can cut this recipe in half for a smaller batch.