I sent out a tweet asking Have any favorite brussel sprouts recipes?’ and I got a big response. Then I sent out a tweet about what people thought about the New Astrological Dates and the New Zodiac Signs and also got a passionate response. So, put the concern over changing signs aside and what it means about your personality and focus more on changing some of your thoughts about food and give brussel sprouts another try.
From my tweet about brussel sprouts, it seems there are three kinds of brussel sprout fans: The Saute” team, the Roasted Team’ and the Why would you want to eat those?’ team. Therefore, I decided that I would dive in with sauteed and roasted attempts. After two experiments, I have found that I am not a roasted brussel sprouts fans however, I am definitely a saute-these-babies-two-days-in-a-row-fan…
Sauteed Brussel Sprouts with Onion, Garlic and Red Pepper (Yield: 4)
10 oz. brussel sprouts, halved
1/2 sweet onion, chopped into long slivers
1/2 red pepper, cut into 1 inch slivers
2 cloves garlic, chopped
2 Tablespoon olive oil
1/8 teaspoon salt
dash of ground pepper
1. Heat oil in a large pan over medium heat. Add onions, reduce heat to medium-low and cook for 5 minutes, stirring often.
2. Add brussel sprouts, garlic and red peppers and toss to cover with oil. Season with salt and pepper. Cook brussel spouts while continuing to toss until browned, about 10 minutes.
3. Serve immediately