Potatoes, Brussels Sprouts And Onions - cooking recipe

Ingredients

9 oz. tiny new potatoes
18 oz. whole onion or 16 oz. sliced (ready cut), (4 c.)
1 Tbsp. olive oil
10 oz. Brussels sprouts
1 tsp. sugar
2 tsp. reduced-sodium soy sauce
freshly ground black pepper to taste

Preparation

Scrub potatoes and cook in water in covered pot over high heat until tender, less than 20 minutes.
Slice whole onion.
Heat oil and saute onion until soft.
Spoon into serving dish.
Wash and trim Brussels sprouts.
Add to potatoes and cook 7 to 10 minutes, depending on size.
Remove sprouts with slotted spoon when they are cooked; drain and add to serving dish.
Continue cooking potatoes. Add sugar, soy sauce and pepper to serving dish.
When potatoes are cooked, drain and add to serving dish, cutting into halves or quarters.
Mix well.
Makes 2 servings.