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Pan Roasted Brussels Sprouts With Potatoes (Ww)

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“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.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine potatoes with enough water to cover by 2 inches in a medium saucepan and bring to a boil.
  2. 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.
  3. Meanwhile, heat oil in a large nonstick skillet over medium heat and then add the Brussels sprouts.
  4. Cook until light green, about 6-8 minutes.
  5. Add the garlic and cook until the Brussels sprouts begin to brown, about 3-4 minutes.
  6. Stir in the potatoes, salt and pepper and cook until the veggies are tender, 5-7 minutes longer.
  7. Serve warm or at room temperature.

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