1/2 lb. sm. red potatoes (2 oz. each), washed and quartered
1/2 lb. brussels sprouts (about 12), trimmed with X cut in base
1/2 c. chicken broth or water
Dash freshly ground pepper
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh chives or green onion tops

Combine potatoes, brussels sprouts and broth in 2 quart microwave safe casserole. Cover tightly with lid or plastic wrap turned back slightly on one side. Microwave on high 4 minutes. Stir. Cover again. Microwave on high 3-6 minutes or until vegetables are tender. Let them stand, covered, 5 minutes. To serve, sprinkle vegetables with pepper, parsley and chives. Makes four servings (69 calories per serving).