This pleasingly colorful
side dish of sauteed Brussels sprouts, with garlic and diced
red bell pepper, is quick and simple to prepare and quite delicious.
Sauteed
Brussels Sprouts
- 1/4 cup butter
2 cloves garlic, minced
1/2 cup red pepper, diced
1 to 1 1/2 pounds fresh brussels sprouts, halved
- Melt butter in heavy-duty
nonstick skillet over medium-high heat. Add garlic and stir until
golden. Add red pepper and adjust heat to low, stirring occasionally
for 2 minutes.
- Add brussels sprouts and
adjust heat to medium high. Cook for about 4 minutes, stirring
occasionally until done.
Makes 16 to 20 servings.
Recipe and photograph provided
courtesy of Honeysuckle White, a division of Cargill, Incorporated.
Used with permission.
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