Ingredients:

2 cups baby new potatoes
2 cups Brussels sprouts, trimmed and cleaned
1/2 pint sour cream (or Greek Yogurt for a healthier version)
1 Tbsp Urban Accents Dillwood Grove
1 large handful of chives, chopped
Salt & Pepper

Directions:

Place potatoes in a saucepan; cover with water and a pinch of salt. Bring to a boil; simmer for 10 min. Add Brussels sprouts and continue to cook until vegetables are fork tender; drain well. In a large skillet, combine sour cream (or yogurt), Dillwood Grove and salt and pepper; add veggies. Stir to combine and serve after the sauce has warmed. Garnish with chives.