Pan Roasted Brussels Sprouts With Potatoes (Ww) |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Copied from a Weight Watchers Cookbook. I have some dieters coming for Thanksgiving this year. I believe the recipe stated that you can use fingerling potatoes or red potatoes but I alway have red potatoes on hand so that is why I listed red potatoes as the potato ingredient. Ingredients:
3/4 lb red potatoes, cut into 1/4-inch slices |
2 tablespoons olive oil |
1 1/2 lbs brussels sprouts, trimmed and halved |
5 garlic cloves, thinly sliced |
3/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Combine potatoes with enough water to cover by 2 inches in a medium saucepan and bring to a boil.
2. Boil 1 minute and remove the pan from the heat and let stand in the cooking liquid until partially cooked; about 5 minutes. Drain and set aside.
3. Meanwhile, heat oil in a large nonstick skillet over medium heat and then add the Brussels sprouts.
4. Cook until light green, about 6-8 minutes.
5. Add the garlic and cook until the Brussels sprouts begin to brown, about 3-4 minutes.
6. Stir in the potatoes, salt and pepper and cook until the veggies are tender, 5-7 minutes longer.
7. Serve warm or at room temperature.
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