Potatoes, Brussels Sprouts And Onions

• 9 oz. tiny new potatoes
• 18 oz. whole onion or 16 oz. sliced (ready cut), (4 c.)
• 1 Tbsp. olive oil
• 10 oz. Brussels sprouts
• 1 tsp. sugar
• 2 tsp. reduced-sodium soy sauce
• freshly ground black pepper to taste

1. Scrub potatoes and cook in water in covered pot over high heat until tender, less than 20 minutes.
2. Slice whole onion.
3. Heat oil and saute onion until soft.
4. Spoon into serving dish.
5. Wash and trim Brussels sprouts.
6. Add to potatoes and cook 7 to 10 minutes, depending on size.
7. Remove sprouts with slotted spoon when they are cooked; drain and add to serving dish.
8. Continue cooking potatoes. Add sugar, soy sauce and pepper to serving dish.
9. When potatoes are cooked, drain and add to serving dish, cutting into halves or quarters.
10. Mix well.
11. Makes 2 servings.

tiny new potatoes, onion, olive oil, brussels, sugar, soy sauce, freshly ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=464483 (may not work)