Provencal Spareribs With Roast Potatoes & Brussels Sprouts

Name: Provencal Spareribs With Roast Potatoes & Brussels Sprouts
Prep time: 3 h 18 min
Cook time: 3 h 18 min
Total time: 3 h 18 min
Yield: 7
Cuisine: Global
Ingredients: 454 grams brussels sprouts; 7 servings Generous sprinkling coarse sea salt; 454 grams creamer potatoes; 4 Tbsps extra virgin olive oil; 1 teaspoons fennel seeds; 59 milliliters coarsely chopped flat leaf parsley; 2 Tbsps fresh rosemary leaves, coarsely chopped; 2 cloves garlic, cut into medium-size slivers; 5 cloves garlic, coarsely chopped; 0 teaspoons lavender buds, optional (see Note); 2 kilograms pork spareribs, depending on meatiness, or enough for 2 to 3 whole ribs per person; 0 teaspoons Several sprigs fresh thyme or about dried

Provencal Spareribs With Roast Potatoes & Brussels Sprouts is From preparation to the plate, this recipe takes roughly 3 hours and 18 minutes. It works well as a pretty expensive main course. A mixture of flat leaf parsley, garlic, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert.