Traditional briam (Greek roasted vegetables) is made with summer squash. This winter version replaces squash with leeks and brussels sprouts to accommodate seasonal availability! Serve with eggs or pile on top of baked chicken breast.
2 medium-sized gold potatoes, sliced very thin
1/2 pound of brussels sprouts, sliced thin
1 large leek, sliced thin
salt and pepper
2 tsp dried oregano
1 tsp dried rosemary
1/2 cup parsley, chopped
5 cloves garlic, minced
3 tbsp extra virgin olive oil
28 oz can no salt added diced tomatoes
1 medium red onion, halved and sliced thin
- Preheat oven to 400 degrees F. Adjust oven rack to center.
- In a large mixing bowl toss together sliced potatoes, brussels sprouts, leeks, a generous pinch of salt and pepper, oregano, rosemary, parsley, garlic, and olive oil. Toss to ensure veggies are evenly coated with oil and spices.
- Prepare an oven-safe baking dish (I prefer a heavy, round ceramic dish with tall sides, but almost anything will work). Pour half of the canned tomatoes and spread to cover the bottom of the dish.
- Arrange the seasoned veggies and sliced onions around your baking dish alternating potatoes, brussels sprouts, leeks, and onions. I prefer free-form arranging, but creating a pattern works too! Pour any remaining olive oil on top of arranged veggies. Pour remaining tomatoes over veggies.
- Cover with tented foil and bake for 45 minutes. Uncover and bake an additional 30-40 minutes or until veggies are soft and charred.
- Remove from oven and serve. Serve with eggs for breakfast (you can bake eggs directly in the dish) or piled on top of baked chicken. Winter briam is also delicious on top of a hearty loaf of bread.
Yield: 6 servings