• 8servings
  • 35minutes
  • 86calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C, E, P
MineralsSilicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1 onion, chopped

  3. 1 large potato, peeled and cubed

  4. 1 bay leaf

  5. 450g Brussels sprouts, trimmed and halved lengthways

  6. 1 red pepper, seeded and cut into 1 1/4cm cubes

  7. 4 tablespoons chicken stock

  8. ground black pepper, to taste

  9. 2 tablespoons chopped spring onions

Instructions Jump to Ingredients ↑

  1. Heat the vegetable oil in a frying pan over medium heat. Stir in the onion, potato and bay leaf. Cook and stir until the onion is transparent, about 5 minutes. Add the Brussels sprouts, red pepper and chicken stock. Cover and cook until vegetables are tender, about 10 minutes. Remove the bay leaf. Toss with black pepper to taste. Garnish with spring onions and serve immediately.


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