Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Brussels Sprouts 'n Potatoes Recipe
    Lost? Site Map

    Brussels Sprouts 'n Potatoes

    Brussels Sprouts 'n Potatoes. Photo by *Parsley*

    1/1 Photo of Brussels Sprouts 'n Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    23 mins

    10 mins

    13 mins

    Bergy's Note:

    Almost a dinner in "one pot meal". Nice color combination good flavor.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 1 medium onion, chopped
    • 2 tablespoons butter or 2 tablespoons margarine
    • 1 large potato, peeled & cubed (about the size of hash browns)
    • 1 lb Brussels sprout
    • 1 bay leaf
    • 1 sweet red pepper, cut into 1/2-inch x 1-inch strips
    • 1/4 cup chicken stock (or water)
    • salt and pepper
    • chopped parsley (for garnish)


    1. 1
      For the Brussels sprouts, make sure they are cleaned and x on the stem,or cut in half if large.
    2. 2
      Melt butter (margarine) in a skillet and over medium heat cook the onions and the potatoes with the bay leaf, stirring often until the onion is tender 2-3 minutes.
    3. 3
      Add Brussels sprouts and stock; cover and cook for about 8 minutes.
    4. 4
      Add red pepper cook 2 minutes or until the potatoes and sprouts are tender and the red pepper is still crisp.
    5. 5
      Season with salt and pepper.
    6. 6
      Remove bay leaf.
    7. 7
      Garnish with chopped parsley and serve.
    8. 8
      For vegetarian, use the water not the chicken stock.

    Ratings & Reviews:

    • on January 23, 2010


      Delicious!!! One of the best Brussels Sprout recipe I've ever tried (and I've tried a lot of them). Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 20, 2009


      So colorful and pretty! Tastes as good as it looks. I love these "all-in-one" side dishes that contain a starch (potatoes) and a green veggie. The red pepper not only adds a great color contrast, but a great flavor and slight crunch too. I made this as written, but used a little extra broth. I will definitely make this again. Thanx Bergy!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 16, 2008

      I enjoyed this, but I altered the recipe so much I don't feel I can accurately assign stars! I used purple and red potatoes, skipped the red pepper because mine was bad, and added fennel seeds and basil. It turned out pretty good! Next time I'll try to follow the recipe closer and come back with a real rating! Eat your brussels sprouts!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Brussels Sprouts 'n Potatoes

    Serving Size: 1 (228 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 150.7
    Calories from Fat 48
    Total Fat 5.3 g
    Saturated Fat 3.0 g
    Cholesterol 12.5 mg
    Sodium 83.0 mg
    Total Carbohydrate 23.2 g
    Dietary Fiber 4.8 g
    Sugars 4.2 g
    Protein 4.6 g

    Ideas from


    Over 475,000 Recipes Network of Sites