Ingredients:
3/4 lb red potatoes, cut into 1/4-inch slices
2 tablespoons olive oil
1 1/2 lbs Brussels sprouts, trimmed and halved
5 garlic cloves, thinly sliced
3/4 teaspoon salt
1/4 teaspoon pepper
Directions:
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.
Servings: 6
Time preparation: 25 min.
Time total: 30 min.