Potatoes and Brussels Sprouts With Oil and Vinegar
Published February 17, 1990
- Total Time
- 25 minutes
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Ingredients
1 pound tiny new potatoes, scrubbed, not peeled
10 ounces brussels sprouts, trimmed
1 tablespoon olive oil
2 tablespoons balsamic vinegar
Nutritional analysis per serving (2 to 3 servings)
37 grams carbs; 206 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 7 grams fiber; 35 milligrams sodium; 6 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Meanwhile, whisk oil and vinegar in serving bowl.
- Step 3
When vegetables are cooked, drain and cut potatoes into quarters or thirds and cut sprouts in half. Stir well to coat with dressing.
Private Notes