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.