Time 30m Number Of Ingredients 8 Steps:
Preheat oven to 450°F. Toss Brussels sprouts, potatoes, oil, salt, chili powder, garlic powder and pepper together on a large rimmed baking sheet; spread in a single layer. Roast until the vegetables are tender and evenly browned, 20 to 25 minutes, stirring halfway through. Stir in parsley before serving.
Time 26m Yield 4 serving(s) Number Of Ingredients 7 Steps:
(*Chef’s note: To prepare Brussels sprouts, trim ¼ 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 ½ cup of the cooking liquid. In a large nonstick frying pan at medium-high heat, sauté the garlic in the oil for 3 minutes, or until it is just beginning to color. Add potatoes, Brussels sprouts, ¼ cup of the reserved cooking liquid, and oregano; add salt substitute and pepper to taste. Cover and heat through, adding more liquid as needed.
Time 23m Yield 5 serving(s) Number Of Ingredients 9 Steps:
For the Brussels sprouts, make sure they are cleaned and x on the stem,or cut in half if large. Melt butter (margarine) in a skillet and over medium heat cook the onions and the potatoes with the bay leaf, stirring often until the onion is tender 2-3 minutes. Add Brussels sprouts and stock; cover and cook for about 8 minutes. Add red pepper cook 2 minutes or until the potatoes and sprouts are tender and the red pepper is still crisp. Season with salt and pepper. Remove bay leaf. Garnish with chopped parsley and serve. For vegetarian, use the water not the chicken stock.
Time 45m Yield 8 servings Number Of Ingredients 10 Steps:
Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15 minutes, adding the red onions during the last 4 minutes of cooking. Remove with a slotted spoon; blot dry with paper towels. Prepare a large bowl of ice water. Return the pot of water to a boil; add the Brussels sprouts and cook until tender, 6 to 7 minutes. Drain and immediately transfer to the ice water. Stir a few times until cooled, then drain the Brussels sprouts; blot dry with paper towels. (The vegetables can be prepared to this point up to 2 hours ahead; cover and refrigerate.) Melt the butter in a large skillet over medium heat. Add the thyme, vinegar and honey and bring to a simmer. Add the vegetables and toss until glazed and heated through, about 3 minutes, adding a few tablespoons of water if necessary. Season with salt and pepper and toss with the parsley.
Time 50m Yield 6-8 servings. Number Of Ingredients 9 Steps:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Meanwhile, place 1/2 in. of water and brussels sprouts in a small saucepan; bring to a boil. Reduce heat; cover and cook for 5 minutes. Add garlic; cook 3-5 minutes longer or until tender. , Drain potatoes, sprouts and garlic; cool slightly. Place in a food processor; cover and process for 1-2 minutes. Add the remaining ingredients; cover and process just until blended. Transfer to a serving bowl.
Time 25m Yield 2 or 3 servings Number Of Ingredients 4 Steps:
If you have a steamer, place the potatoes in the bottom of the steamer, with water to cover. Boil about 12 or 13 minutes then add brussels sprouts to rack in steamer and cook about 7 or 8 minutes. Potatoes take about 20 minutes total. Meanwhile, whisk oil and vinegar in serving bowl. When vegetables are cooked, drain and cut potatoes into quarters or thirds and cut sprouts in half. Stir well to coat with dressing.
