1 T. soft margarine or vegetable oil
\n1 onion, chopped
\n1 potato, cut in small cubes
\n1 bay leaf
\n1 lb. Brussels sprouts, halved if large
\n1 red bell pepper, cut in 1\/2-inch pieces
\n1\/4 C. basic vegetable stock, or chicken stock
\nFresh ground black pepper, to taste
\n2 T. fresh parsley, chopped or green onions<\/p>\n
In a large nonstick skillet, melt margarine or vegetable oil over medium heat; cook onion, potato and bay leaf, stirring often, for 2 to 3 minutes or until onion is softened. Add Brussels sprouts, red pepper and stock; cover and cook for 8 to 10 minutes or until sprouts and potatoes are tender (add water if necessary to prevent scorching). Season with pepper to taste. Serve sprinkled with parsley or green onion<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. soft margarine or vegetable oil 1 onion, chopped 1 potato, cut in small cubes 1 bay leaf 1 lb. Brussels sprouts, halved if large 1 red bell pepper, cut in 1\/2-inch pieces 1\/4 C. basic vegetable stock, or chicken stock Fresh ground black pepper, to taste 2 T. fresh parsley, chopped or green onions In a large nonstick skillet, melt margarine or vegetable oil over medium heat; cook onion, potato and bay leaf, stirring often, for 2 to…<\/p>\n