Brussels Sprouts and Potatoes

READY IN: 26mins
Bergy
Recipe by Mille®

Yummy way to get a healthy dose of green veggies

Top Review by Bess Ebee

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!

Ingredients Nutrition

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.

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