Pan Roasted Brussels Sprouts With Potatoes Ww Recipes

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PAN ROASTED BRUSSELS SPROUTS WITH POTATOES (WW)



Pan Roasted Brussels Sprouts With Potatoes (Ww) image

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.

Provided by Oolala

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 125.5, Fat 5.2, SaturatedFat 0.8, Sodium 318.5, Carbohydrate 18, Fiber 4, Sugar 2.6, Protein 4.1

PAN-ROASTED BRUSSELS SPROUTS



Pan-Roasted Brussels Sprouts image

These pan-roasted Brussels sprouts, cooked in olive oil and lemon juice, are a perfect side to dish to any meat, fish, or plant-based protein.

Provided by Tony

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 30m

Yield 4

Number Of Ingredients 5

2 tablespoons olive oil
2 teaspoons minced garlic
1 pound Brussels sprouts
sea salt and freshly ground black pepper to taste
½ lemon, juiced

Steps:

  • Heat oil in a medium skillet over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Add Brussels sprouts and season with salt and pepper. Add lemon juice and cook until Brussels sprouts start to brown on some leaves, about 3 minutes.
  • Reduce heat to medium-low, cover, and cook until sprouts are fork-tender, about 15 minutes.

Nutrition Facts : Calories 110.6 calories, Carbohydrate 10.6 g, Fat 7.1 g, Fiber 4.3 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 108.7 mg, Sugar 2.5 g

ROASTED BRUSSELS SPROUTS WITH POTATOES AND BACON



Roasted Brussels Sprouts With Potatoes and Bacon image

This is a great vegetable dish if you like Brussels. I liked them, but hated the smell of the house after cooking them the usual way. I ran across this recipe in a magazine and thought that maybe they wouldn't smell so bad if they were roasted. I was right! These are yummy....even if you don't like Brussels. Give 'em a try! I know onions would work in place of shallots, especially a sweet onion. Also, I couldn't find baby Yukons, so cut mediums in pieces about the size of the Brussels.

Provided by softshellcrab

Categories     Potato

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 1/2 lbs yukon gold potatoes, halved if very small
1 lb fresh Brussels sprout
6 medium shallots, quartered
3 slices thick-cut bacon, cut crosswise into 1/2 inch strips
3 tablespoons olive oil
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons butter, melted
1 tablespoon fresh lemon juice

Steps:

  • Heat oven to 450 deg.
  • Combine the potatoes, Brussels sprouts, shallots and bacon in large bowl; toss with the oil. Sprinkle with the salt and pepper and toss again.
  • Transfer to a 10 x 15 Pyrex dish and roast (I used my non-stick roasting pan), stirring every 15 minute until the veggies are tender and well browned (35 to 40 min.).
  • Combine melted butter and lemon juice in a small bowl and pour over veggies and toss to coat.
  • Serve immediately.

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