Potatoes and Brussels Sprouts With Oil and Vinegar

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

1. If you have a steamer, place the potatoes in the bottom of the steamer, with water to cover.
2. Boil about 12 or 13 minutes then add brussels sprouts to rack in steamer and cook about 7 or 8 minutes.
3. Potatoes take about 20 minutes total.
4. Meanwhile, whisk oil and vinegar in serving bowl.
5. When vegetables are cooked, drain and cut potatoes into quarters or thirds and cut sprouts in half.
6. Stir well to coat with dressing.

potatoes, brussels sprouts, olive oil, balsamic vinegar

Taken from cooking.nytimes.com/recipes/5329 (may not work)