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  • Tuscan inspired skillet potatoes, brussels sprouts and cranberry beans

    1 vote
    Tuscan inspired skillet potatoes, brussels sprouts and cranberry beans
    Prep: 15 min Cook: 15 min Servings: 4
    by Meera Nalavadi
    21 recipes
    >

    Ingredients

    • •1 cup shelled Cranberry beans from about 1 pound of pods or any white beans
    • •1 medium red onion roughly chopped
    • •4 cloves garlic minced
    • •1 -2 baking potatoes cut in large chunky pieces
    • •2 cups brussels sprouts base cut off and large ones halved
    • •1 lemon sliced
    • •fresh herbs: rosemary and thyme 3-4 sprigs
    • •pinch of red chilli flakes
    • •2 tbsp extra virgin olive oil
    • •Salt and black pepper to taste

    Directions

    1. 1.Warm oil in a skillet. Add onions and herbs stir for a minute.
    2. 2.Next add potatoes, brussels sprouts, chilli flakes, garlic, salt, pepper and beans.
    3. 3.Stir to make sure the vegetables are coated with herbs and onion mixture.
    4. 4.Lower the heat and cook. Flip occasionally making sure veggies have a nice brown crust. Saute for 6-8 minutes till veggies have a nice skillet roast marks all over.
    5. 5.Take off the heat and serve with lemon.

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