Pan Roasted Brussels Sprouts With Potatoes (Ww)

"Copied from a Weight Watchers Cookbook. I have some dieters coming for Thanksgiving this year. I believe the recipe stated that you can use fingerling potatoes or red potatoes but I alway have red potatoes on hand so that is why I listed red potatoes as the potato ingredient."
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Ready In:




  • Combine potatoes with enough water to cover by 2 inches in a medium saucepan and bring to a boil.
  • Boil 1 minute and remove the pan from the heat and let stand in the cooking liquid until partially cooked; about 5 minutes. Drain and set aside.
  • Meanwhile, heat oil in a large nonstick skillet over medium heat and then add the Brussels sprouts.
  • Cook until light green, about 6-8 minutes.
  • Add the garlic and cook until the Brussels sprouts begin to brown, about 3-4 minutes.
  • Stir in the potatoes, salt and pepper and cook until the veggies are tender, 5-7 minutes longer.
  • Serve warm or at room temperature.

Questions & Replies

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  1. Really delicious! We always love browned Brussels sprouts cooked this way, but have never had them with the addition of potatoes until last night, and it was definitely a keeper (I tweaked the cooking methods a little bit, but the end result should have come out about the same).
  2. My husband LOVED it....wants it again tomorrow!


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