Tuscan inspired skillet potatoes, brussels sprouts and cranberry beans Recipe
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.Warm oil in a skillet. Add onions and herbs stir for a minute.
- 2.Next add potatoes, brussels sprouts, chilli flakes, garlic, salt, pepper and beans.
- 3.Stir to make sure the vegetables are coated with herbs and onion mixture.
- 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.Take off the heat and serve with lemon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 4 servings | |
| Calories 295 | |
| Calories from Fat 75 | 25% |
| Total Fat 8.5g | 11% |
| Saturated Fat 1.76g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 19mg | 1% |
| Potassium 961mg | 27% |
| Total Carbs 43.71g | 12% |
| Dietary Fiber 13.9g | 46% |
| Sugars 2.25g | 2% |
| Protein 12.97g | 21% |
