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Creamy Sauteed Brussels Sprouts and Potatoes
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Prep Time:
10
minutes
minutes
Cook Time:
24
minutes
minutes
Total Time:
34
minutes
minutes
Course:
Breakfast, Dinner, Lunch, Side Dish
Servings:
4
people
Calories:
398
kcal
Ingredients:
.5
c
Onions
finely chopped
1
lb
Brussels Sprouts
2
Russet Potatoes
large, cubed
1
tbsp
Butter
or ghee
1
tbsp
Avocado Oil
1
c
Coconut Cream
or heavy cream
1
tsp
Garlic Powder
1
tsp
Dried Parsley
1
tsp
Sea Salt
.5
tsp
Ground Black Pepper
Instructions:
Chop your onions. Rinse and slice your Brussels sprouts if desired (you can also leave whole). Cube your potatoes.
In a large skillet over medium heat, melt your butter and avocado oil together. Add your onions and saute until soft.
Remove the onions from the pan and add the brussels sprouts and potatoes (add a little more fat if needed). Cover and cook undisturbed for 8 minutes.
Remove lid and stir. Replace cover and let cook undisturbed for another 8 minutes. The potatoes and sprouts should be getting nice and brown.
Add the onions back into the pan. Pour your cream in the pan and add your garlic powder, parsley, sea salt, and black pepper. Stir to combine
Cover with the lid and reduce heat to low. Cook for another 8 minutes or until sprouts and potatoes are fork tender. Remove from heat and serve.
Nutrition
Calories:
398
kcal
|
Carbohydrates:
36
g
|
Protein:
8
g
|
Fat:
27
g
|
Saturated Fat:
20
g
|
Cholesterol:
7
mg
|
Sodium:
644
mg
|
Potassium:
1118
mg
|
Fiber:
7
g
|
Sugar:
4
g
|
Vitamin A:
945
IU
|
Vitamin C:
105.6
mg
|
Calcium:
73
mg
|
Iron:
3.9
mg
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