Brussels Sprouts 'n Potatoes
- Ready In:
- 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)
- For the Brussels sprouts, make sure they are cleaned and x on the stem,or cut in half if large.
- 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.
- Add Brussels sprouts and stock; cover and cook for about 8 minutes.
- Add red pepper cook 2 minutes or until the potatoes and sprouts are tender and the red pepper is still crisp.
- Season with salt and pepper.
- Remove bay leaf.
- Garnish with chopped parsley and serve.
- For vegetarian, use the water not the chicken stock.
Join The Conversation
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!
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!
All of your recipes sound marvelous! This recipe is close to one that I tried: quartered red new potatoes (the really sweet ones), trimmed & halved brussel sprouts, butter, and HORSERADISH. In a saucepan: the horseradish still keeps its zap, but changes to have a certain sweetness. It tastes amazing._