Hi there– I have to admit, I’ve not always been a Brussel sprout lover. On my first acquaintance with them, they were tough little balls, slightly bitter and just too much to chew. But Larry, the vegetable lover convinced me over time to give these guys another chance. I’m glad.
I like this recipe because it’s quick, tasty and colorful on your plate– easy to put together while you’ve got other parts of a meal to attend to. I’ve changed my Brussel sprout ways…
SIMPLE BRUSSEL SPROUTS
12 plump Brussel sprouts
3 tab. olive oil
garlic salt to taste
1/4 cup red bell pepper, chopped
1/4 cup orange bell pepper, chopped
Cut the tough stem end off the Brussel sprouts and slice them into slivers. Heat the olive oil in a sauté pan and drop in the Brussel sprouts. Cook them in the oil, stirring and salting with garlic salt–just enough to wake up their flavor. When they are tender enough to eat, but still a bit crispy (about 4 or 5 minutes), stir in the peppers and cook 2 minutes more.
Serve them up warm– We added them to plates of bar-b-qued chicken and roasted potatoes… Enjoy!