Brussels Sprouts And Potatoes

1. 1

   (*Chef's note: To prepare Brussels sprouts, trim 1/4 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.

2. 2

   Add the Brussels sprouts and cook for 5 minutes, or until fork tender.

3. 3

   Drain, reserving 1/2 cup of the cooking liquid.

4. 4

   In a large nonstick frying pan at medium-high heat, saute the garlic in the oil for 3 minutes, or until it is just beginning to color.

5. 5

   Add potatoes, Brussels sprouts, 1/4 cup of the reserved cooking liquid, and oregano; add salt substitute and pepper to taste.

6. 6

   Cover and heat through, adding more liquid as needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.