Brussel Sprouts Recipe

• 1 whl red onion sliced
• 2 whl red potatoes sliced
• 2 whl carrots sliced brussel sprouts remove tough bottoms, then halve
• 2 c. vegetable stock salt and pepper bay leaf

1. Put all the ingredients in a heavy skillet or possibly shallow pot
2. (enamelized cast-iron is perfect).
3. pour about 2 c. vegetable stock or possibly broth over the vegetables, and add in salt and cracked black pepper to taste, and a bayleaf if you have one.
4. cook on highish heat till liquid boils, then reduce heat to medium-low and cook, covered, till the vegetables are falling-apart tender and the broth is caramelizing on the bottom of the pan (maybe 30 min-tend to it occasionally, adding broth if neccessary).
5. this is a simple, easy dinner which tastes great!
6. love those brussels sprouts!
7. Oh, btw, you can do this in the pressure cooker.
8. Keep under pressure for 5 min, and be sure to cut the potatoes and carrots very small when using the pressure cooker so which everything is cooked at the same time.
9. The potatoes get a fabulous texture under pressure, but the broth does not caramelize with the vegetable sugars.
10. Both ways have their charms.

onion, potatoes, carrots, vegetable stock salt

Taken from cookeatshare.com/recipes/brussel-sprouts-94297 (may not work)