Brussels Sprouts and Potatoes

Brussels Sprouts and Potatoes

  • Prep Time: 10 mins
  • Total Time: 26 mins
  • Servings: 4
  • About This Recipe

    “Yummy way to get a healthy dose of green veggies”


  • 8ouncesnew potatoes, halved
  • 8Brussels sprouts( * see note)
  • 2teaspoonsextra virgin olive oil
  • 2clovesgarlic, minced
  • 1teaspoonchopped fresh oregano
  • salt substitute
  • black pepper
  • 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.
  • Reviews

  • “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”