This gorgeous side dish is made from tasty and nutritious Little Potatoes and tossed with spring vegetables.
Equipment
- Large skillet
- 1 package any flavor Microwave Ready Little Potatoes
- 2 Tbsp olive oil
- 2 Tbsp butter, divided
- 1 bunch thin asparagus spears, trimmed and cut into 1 inch pieces
- 15 to 20 Brussels sprouts, small in size, cleaned, trimmed and cut in half (if you can't find small, cut them into quarters)
- 1/2 large red pepper, cut into strips
- 1 onion, small, peeled, cut in half and sliced
- 2 large cloves garlic, peeled and minced
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Instructions
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Step 1
Cook potatoes according to package directions.
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Step 2
While potatoes are cooking, preheat a large skillet over medium high heat. Add in olive oil and one tablespoon butter. Once butter begins to bubble, add in the onion and peppers. Toss to coat and cook one minute. Add in remaining vegetables and garlic and saute, tossing frequently for two minutes. Reduce heat to medium and cover skillet. Let vegetables cook for four minutes; until brussels sprouts are tender crisp.
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Step 3
Carefully open the potatoes and place them in the skillet, along with the provided seasoning packet and remaining one tablespoon butter. Toss to coat and serve.
