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Brussels Sprouts And Potatoes

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Brussels Sprouts And Potatoes consists of an interesting blend of oregano falovred potatoes and sprouts.This exotic preparation is fused with black pepper and garlic flavors and can be served with some other unconventional recipes. Brussels Sprouts And Potatoes has a complete Italian overtone but not the overdose of flavors!
  New potatoes 8 Ounce, halved
  Brussels sprouts 8
  Extra virgin olive oil 2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Chopped fresh oregano 1 Teaspoon
  Salt To Taste
  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.

Recipe Summary

Side Dish

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