Brussels Sprouts And Potatoes

• 8 ounces new potatoes, halved
• 8 Brussels sprouts (* see note)
• 2 teaspoons extra virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon chopped fresh oregano
• salt substitute
• black pepper

1. (*Chef's note: To prepare Brussels sprouts, trim 1/4 inch from the bottom and score the trimmed sprouts with a deep X.) In a large saucepan, cover the potatoes with water; bring to a boil over high heat and cook for 5 to 8 minutes, or until fork tender.
2. Add the Brussels sprouts and cook for 5 minutes, or until fork tender.
3. Drain, reserving 1/2 cup of the cooking liquid.
4. In a large nonstick frying pan at medium-high heat, saute the garlic in the oil for 3 minutes, or until it is just beginning to color.
5. Add potatoes, Brussels sprouts, 1/4 cup of the reserved cooking liquid, and oregano; add salt substitute and pepper to taste.
6. Cover and heat through, adding more liquid as needed.

new potatoes, brussels, extra virgin olive oil, garlic, fresh oregano, salt substitute, black pepper

Taken from www.food.com/recipe/brussels-sprouts-and-potatoes-16228 (may not work)