Air-fried Brussel Sprout, Potato and Tomato Bowl

When the tomato plant is producing at its peak it’s not uncommon to pick 7 or 8 tomatoes a day. This year we have two tomato plants, an early girl and an heirloom, so the peak of each plant are staggered. This means that much of the summer I am searching for or inventing tomato recipes. I like this recipe because the tomato retains its fresh sweet flavor, as it is only warmed by tossing with the air-fried (or roasted) Brussel sprouts and potatoes.

Though any garden fresh tomato is going to work in this recipe, I think an heirloom is my favorite. Tomatoes are best if not refrigerated after picking as they lose some of their flavor. Try to use them within 4 days of picking for the highest sugar content. Store bought tomatoes are usually picked when still green and so the advice that I’ve read is to go ahead and refrigerate them, but bring them to room temperature before using for best flavor.

I prefer red potatoes in this recipe because they are a high-moisture, low-starch potato. These potatoes hold their shape and don’t fall apart easily. They also contain more sugar, which turns them deliciously brown and crispy the longer you roast them while the inside remains moist.

Even though Brussel sprouts can last up to a week in the fridge, sometimes a little longer, their taste gets stronger and less sweet with time. They are at their best when prepared within three to four days of purchase. Keep them in a sealed bag or container to keep them as fresh as possible.

Air-fried Brussel Sprout, Potato and Tomato Bowl

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Recipe by Jackie’s Veggie Kitchen Course: Dinner, LunchDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

20

minutes

Ingredients

• 3 large red potatoes

• 2 large tomatoes

• 1 1/2 cups Brussel sprouts quartered

• 2 cloves garlic

• 3 Tbs. olive oil

• smoked paprika

• salt

Directions

• Turn oven to warm, 175 degrees.
• Prepare Potatoes:
  slice into 1/4 inch slices, then cut the slices in half.
  Toss the potatoes in 1 Tbs. olive oil and 1/2 tsp. salt.
  Air-fry until crispy, about 9 minutes. (Alternatively roast in 400 degree oven). Pour potatoes into an oven-proof bowl, season with 1/2 tsp smoked paprika and place in warmed oven.
• Remove skins from garlic cloves, toss the cloves in with the potatoes. Leave them for use later.
• Prepare Brussel Sprouts:
  Toss the quartered sprouts in 1 Tbs. olive oil and 1/4 tsp salt. Air-fry until crispy, about 9 minutes. (Alternatively roast in a 400 degree oven.) Larger sprouts may need an additional minute of cooking in the microwave to cook the center soft.
• Prepare Tomatoes:
  While Brussel sprouts are cooking slice tomatoes into 1/4 inch thick slices, then cut the slices in half. Arrange the tomatoes, one side up on a plate, salt and pepper to taste.
• Find the garlic cloves amongst the potatoes… and try not to eat a potato piece while you to that! Gently crush the cloves in a small dish, add 1 Tbs. oilive oil to the dish, swirl or stir until combined. Drizzle the oil and garlic over the tomatoes.
  
• Combine all ingredients in a bowl, season to taste. Serve warm.

Notes

• If you like heat try adding a pinch of cayanne to the potatoes and Brussel Sprouts prior to cooking.
• Serve with steamed or sautéed green beans on the side to complete the protein for a meal.

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