Brussels Sprouts and Potatoes

Mille®'s Note:

Yummy way to get a healthy dose of green veggies

• Total Time: 26 mins
• Prep Time: 10 mins
• Cook Time: 16 mins

Ingredients:

Servings: 4

• 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 ¼ 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 ½ 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, ¼ 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.

Reviews

[I Married Shrek]

Since I'm not a brussel sprouts fan, I can't give this 5 stars --BUT this made them very edible and almost even tasty for me. I did add a cube of vegetable stock to the water and salted it quite a bit while cooking the 'taters. It made for an amazing taste on the potatoes. I think I probably should have cooked the sprouts longer because the ones I ate last tasted best. The oregano/garlic mixture was a perfect compliment to the veggies. Thanks!

[Bergy]

Delightful recipe. My Brussels Sprouts were quite large so I cuth them in half. Love the garlic & oregano, Thanks Miller for an excellent recipe