“I made this as something different on Thanksgiving, and now everyone in family loves this recipe.” - by Rhiannone
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Heat the vegetable oil in a skillet over medium heat. Stir in the onion, potato, and bay leaf. Cook and stir until the onion is transparent, about 5 minutes. Add the Brussels sprouts, red pepper, and chicken broth. Cover and cook until vegetables are tender, about 10 minutes. Remove the bay leaf. Toss with black pepper, to taste. Garnish with green onions, and serve immediately.
Nutrition
Amount Per Serving (8 total)
- Calories
- 86 cal
- 4%
- Fat
- 2 g
- 3%
- Carbs
- 15.5 g
- 5%
Based on a 2,000 calorie diet
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Reviews (18)
Rate This Recipe
"I was a little skeptical when mixing potatoes with brussels sprouts, but I have to say that this is one of the best brussels sprouts recipes I've ever tasted. The flavor and texture contrasts are ama..." See morezing. Flavorful, healthy, and colorful. Thanks for sharing!"
lisandreasings
"I am a big fan of potatoes, and of brussels sprouts, so I really enjoyed this, but my husband didn't think much of it. It's sort of bland, but not unlike a good Irish cabbage meal--I'd say it needs t..." See moreo be served with a peppery meat dish to be a good compliment. BTW--we used green peppers (for the expense issue), and it was fine. I'm sure the red pepper would add that extra little flavor (I love the red, yellow & orange bell peppers!), but it's out of our current budget. Works fine with green bell. I'll fix this again...for St. Patty's Day!"
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