- 1 pound baby potatoes quartered or halved if small
- 1 pinch saffron threads crushed
- ¾ cup hot water
- 1 tablespoon olive oil
- 2 shallots peeled and sliced into thin wedges
- 10 ounces Brussels sprouts trimmed, scrubbed, and halved
- 2 tablespoons butter
- ½ lemon juiced
- Silk chili flakes optional, for garnish
- Dry or freshly minced parsley optional, for garnish
- Salt and pepper to taste
Cook the vegetables:
Heat the oil in a large skillet over medium heat. Once hot, add the shallot and reduce heat to low and cook for 8–10 minutes until mostly browned all over.
Turn the heat to medium-high and add the Brussels sprouts and cook for 3–4 minutes until just beginning to brown around the edges. Season with salt and pepper. Do not overcook the sprouts!
Calories: 212kcal | Carbohydrates: 30g | Protein: 5g | Fat: 10g | Sodium: 76mg | Fiber: 6g | Sugar: 4g | Vitamin C: 91mg