Potatoes and Brussels Sprouts With Oil and Vinegar

Ingredients

• 1 pound tiny new potatoes, scrubbed, not peeled
• 10 ounces brussels sprouts, trimmed
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    206 calories; 4 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 36 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 6 grams protein; 35 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

2 or 3 servings

Preparation

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.
2. Meanwhile, whisk oil and vinegar in serving bowl.
3. When vegetables are cooked, drain and cut potatoes into quarters or thirds and cut sprouts in half. Stir well to coat with dressing.

25 minutes