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Brussels Sprouts With Red Pepper And Potatoes

vegetables

2 tablespoons butter
1 onion; chopped
1 large potato; peeled and chopped
1 bay leaf
1 pound Brussels sprouts; halved if large
1 sweet red pepper; cut in 1/2 inch pieces
1/4 cup chicken or vegetable stock
salt and pepper
2 tablespoons chopped fresh parsley; or
green onions

In large nonstick skillet, melt butter over medium heat; cook onion, potato and bay leaf, stirring often, until onion is tender, 2 to 3 minutes. Add Brussels sprouts, red pepper and stock; cover and cook for about 10 minutes or until Brussels sprouts and potatoes are tender. Remove bay leaf. Season with salt and pepper to taste. Sprinkle with parsley.

Contributor: Canadian Living Vegetables and Salads

Yield: 6 servings

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