Brussels Sprouts 'n Potatoes

Recipe by Bergy
READY IN: 23mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
  • 1
    medium onion, chopped
  • 2
    tablespoons butter or 2 tablespoons margarine
  • 1
    large potato, peeled & cubed (about the size of hash browns)
  • 1
    sweet red pepper, cut into 1/2-inch x 1-inch strips
  • 14
    cup chicken stock (or water)
  • salt and pepper
  • chopped parsley (for garnish)
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DIRECTIONS

  • 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.
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