Skillet Brussels Sprouts and Potatoes Recipe is Doubly Delicious
Sizzling sprouts and spuds tossed with fresh garlic make for a sensational side
I love a side dish that’s packed with flavor. In fact, sometimes the sides are my favorite part of dinner! But I must admit, while I love my go-to sides, I sometimes crave something new and exciting. That was the inspiration for this delicious skillet Brussels sprouts and potatoes recipe. It combines two ingredients that taste great on their own, and by pairing them, makes them even better! The recipe couldn’t be easier. We simply saute Yukon gold potatoes and sprouts in a skillet until they’re tender. Then we toss them with garlic and fresh parsley. And that’s all there is to it!
This skillet Brussels sprouts and potatoes recipe has tons of great flavor and it’s hearty and satisfying, too. It’s perfect for a weeknight, yet impressive enough to serve to guests. And if you have any leftovers, they make a great lunch the next day. Give our recipe a try — watch our video to see how easy it is. And then enjoy this superstar side dish with dinner tonight!
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 8 oz. baby Yukon gold potatoes, halved
- 1 Tbs. olive oil
- 1 (10 oz.) pkg. Brussels sprouts, halved
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 clove garlic, minced
- 2 Tbs. chopped fresh parsley
Instructions
PrintBring large pot of salted water to a boil. Add potatoes; cook until just tender, 4–5 min. Drain. In 12" nonstick skillet, heat oil over medium-high heat. Add potatoes, Brussels sprouts, salt and pepper; cook, stirring occasionally, until lightly browned, 5–7 min.
Add 1⁄2 cup water; reduce heat to medium-low. Cover; cook until Brussels sprouts are tender, about 15 min. Uncover; stir in garlic. Cook 30 sec. Stir in parsley.
Nutrition
- Calories: 104
- Fat: 4 gram
- Saturated Fat: 1 gram
- Protein: 4 gram
- Carbohydrate: 17 gram
- Fiber: 4 gram
- Sugar: 2 gram
- Sodium: 255 mg
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