Brussels Sprouts and Potatoes

Brussels Sprouts and Potatoes created by Bergy

Yummy way to get a healthy dose of green veggies

Ready In:
26mins
Serves:
Units:

ingredients

directions

  • (*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.
  • Add the Brussels sprouts and cook for 5 minutes, or until fork tender.
  • Drain, reserving ½ cup of the cooking liquid.
  • 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.
  • Add potatoes, Brussels sprouts, ¼ cup of the reserved cooking liquid, and oregano; add salt substitute and pepper to taste.
  • Cover and heat through, adding more liquid as needed.
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RECIPE MADE WITH LOVE BY

@Millereg
Contributor
@Millereg
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"Yummy way to get a healthy dose of green veggies"

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  1. Terri G.
    This is wonderful.
  2. 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!
  3. Bergy
    Brussels Sprouts and Potatoes Created by Bergy
  4. 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
  5. Millereg
    Yummy way to get a healthy dose of green veggies
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