Ingredients:
8 ounces new potatoes, halved
8 Brussels sprouts ( * see note)
2 teaspoons extra virgin olive oil
2 cloves garlic, minced
1 teaspoon chopped fresh oregano
salt substitute
black pepper
Directions:
(*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.
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 nonstick frying pan at medium-high heat, saute the garlic in the oil for 3 minutes, or until it is just beginning to color.
Add potatoes, Brussels sprouts, 1/4 cup of the reserved cooking liquid, and oregano; add salt substitute and pepper to taste.
Cover and heat through, adding more liquid as needed.
Servings: 4
Time preparation: 10 min.
Time total: 26 min.