PAN ROASTED BRUSSELS SPROUTS WITH POTATOES (WW)
Copied from a Weight Watchers Cookbook. I have some dieters coming for Thanksgiving this year. I believe the recipe stated that you can use fingerling potatoes or red potatoes but I alway have red potatoes on hand so that is why I listed red potatoes as the potato ingredient.
Provided by Oolala
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine potatoes with enough water to cover by 2 inches in a medium saucepan and bring to a boil.
- Boil 1 minute and remove the pan from the heat and let stand in the cooking liquid until partially cooked; about 5 minutes. Drain and set aside.
- Meanwhile, heat oil in a large nonstick skillet over medium heat and then add the Brussels sprouts.
- Cook until light green, about 6-8 minutes.
- Add the garlic and cook until the Brussels sprouts begin to brown, about 3-4 minutes.
- Stir in the potatoes, salt and pepper and cook until the veggies are tender, 5-7 minutes longer.
- Serve warm or at room temperature.
Nutrition Facts : Calories 125.5, Fat 5.2, SaturatedFat 0.8, Sodium 318.5, Carbohydrate 18, Fiber 4, Sugar 2.6, Protein 4.1
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Youssef Adel
[email protected]I'm not sure what went wrong, but my Brussels sprouts turned out bitter. I think I may have roasted them at too high of a temperature.
Alex Tyga
[email protected]This recipe is a great starting point, but you can easily customize it to your own liking. For example, you could add some chopped bacon or diced onion to the vegetables.
Siriman Jamesson
[email protected]I've made this recipe several times, and I always add a bit of garlic powder to the vegetables. It really enhances the flavor.
Filip Bakula
[email protected]This dish is a great way to use up leftover potatoes. I had some mashed potatoes in the fridge, and I just added them to the roasting pan with the Brussels sprouts.
Tiffani Underwood
[email protected]I'm always looking for new ways to cook Brussels sprouts, and this recipe didn't disappoint. The roasted sprouts were tender and flavorful, and the potatoes were the perfect accompaniment.
Sullay Jalloh
[email protected]I love the simplicity of this recipe. It's just a few simple ingredients, but the result is a delicious and satisfying dish.
wicked whimzee
[email protected]This recipe is a keeper! I've made it several times, and it's always a crowd-pleaser.
Bilal Hussen2
[email protected]I made this dish for a potluck, and it was a big hit. Everyone loved the combination of flavors and textures.
Diana Migaliza
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the crispy potatoes, and they didn't even notice the Brussels sprouts.
Sashineak Reid
[email protected]I'm not a big fan of Brussels sprouts, but I actually enjoyed these. The roasting process mellowed out their bitterness, and the potatoes added a nice sweetness.
Tyler Andrews
[email protected]Roasted Brussels sprouts and potatoes are a classic combination, and this recipe does them justice. The vegetables are roasted to perfection, and the addition of bacon and Parmesan cheese takes them over the top.
Michael Dumebi
[email protected]This recipe was easy to follow and resulted in a delicious and healthy side dish. I especially liked the addition of the balsamic vinegar, which gave the vegetables a nice tangy flavor.
Mohamad Eez
[email protected]These roasted Brussels sprouts and potatoes were a hit with my family! The vegetables were perfectly tender and flavorful, and the potatoes were crispy on the outside and fluffy on the inside. I will definitely be making this dish again.