Brussels Sprouts And Potatoes
|New potatoes||8 Ounce, halved|
|Extra virgin olive oil||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Chopped fresh oregano||1 Teaspoon|
|Black pepper||To Taste|
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 1/2 cup of the cooking liquid.
In a large no-stick frying pan over medium-high heat, heat the oil and saute the garlic for 3 minutes, or until it is just beginning to color.
Add the potatoes, brussels sprouts, 1/4 cup of the reserved cooking liquid, and oregano; add salt and pepper to taste.
Cover and heat through, adding more liquid as needed.
Serving size: Complete recipe
Calories 275 Calories from Fat 97
% Daily Value*
Total Fat 10 g16.1%
Saturated Fat 0.82 g4.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1025.4 mg42.7%
Total Carbohydrates 39 g13.1%
Dietary Fiber 9.6 g38.5%
Sugars 3.5 g
Protein 8 g15.2%
Vitamin A 24.6% Vitamin C 246.4%
Calcium 12.1% Iron 14.6%
*Based on a 2000 Calorie diet