Brussels Sprouts and Potatoes |
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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 4 |
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Yummy way to get a healthy dose of green veggies Ingredients:
8 ounces new potatoes, halved |
8 brussels sprouts (* see note) |
2 teaspoons extra virgin olive oil |
2 cloves garlic, minced |
1 teaspoon chopped fresh oregano |
salt substitute |
black pepper |
Directions:
1. (*Chef's note: To prepare Brussels sprouts, trim 1/4 inch from the bottom and score the trimmed sprouts with a deep X.) In a large saucepan, cover the potatoes with water; bring to a boil over high heat and cook for 5 to 8 minutes, or until fork tender.
2. Add the Brussels sprouts and cook for 5 minutes, or until fork tender.
3. Drain, reserving 1/2 cup of the cooking liquid.
4. In a large nonstick frying pan at medium-high heat, sauté the garlic in the oil for 3 minutes, or until it is just beginning to color.
5. Add potatoes, Brussels sprouts, 1/4 cup of the reserved cooking liquid, and oregano; add salt substitute and pepper to taste.
6. Cover and heat through, adding more liquid as needed.
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