“Yummy way to get a healthy dose of green veggies”
8ouncesnew potatoes, halved
8Brussels sprouts( * see note)
2teaspoonsextra virgin olive oil
1teaspoonchopped fresh oregano
(*Chef’s note: To prepare Brussels sprouts, trim Â¼ 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 Â½ 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, Â¼ cup of the reserved cooking liquid, and oregano; add salt substitute and pepper to taste.
Cover and heat through, adding more liquid as needed.
“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!”
“Delightful recipe. My Brussels Sprouts were quite large so I cuth them in half. Love the garlic & oregano,Thanks Miller for an excellent recipe”