Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, brussels sprouts sauteed with garlic and red bell pepper. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
How to make Brussels SproutsBrussels sprouts, mushrooms and red bell peppers, cooked with toasted cumin seeds, chopped onions, tomatoes, crushed garlic. Stir the Brussels sprouts occasionally to prevent burning, but some caramelization is ok. I prefer my sautéed Brussels sprouts a little softer so I always cook mine for a little longer. Add the butter, chili flakes, and garlic.
Brussels Sprouts sauteed with garlic and red bell pepper is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Brussels Sprouts sauteed with garlic and red bell pepper is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have brussels sprouts sauteed with garlic and red bell pepper using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Brussels Sprouts sauteed with garlic and red bell pepper:
- Get Brussels sprouts
- Take Red bell pepper diced
- Prepare Garlic cloves, finely minced
- Prepare Lime or Lemon juice
- Prepare Lime or Lemon zested
- Take Butter
- Make ready Olive oil
- Take Red pepper flakes
- Get Garlic powder
- Take Pepper
- Get Salt
- Make ready Sugar
- Get Sesame seeds
How do I prep my Brussels sprouts? Start as you would with any veggie—give them a good rinse under garlic clove, minced. Boiled Brussels sprouts tossed with sauteed mushroom and a sprinkling of parsley and lemon make a delicious everyday A little chopped, fresh, red bell pepper would be a nice splash of color too. One sure way to ruin Brussels sprouts (or almost any vegetable for that matter) is to overcook them.
Steps to make Brussels Sprouts sauteed with garlic and red bell pepper:
- First, cut the stems of the Brussels sprouts and the outer green leaves, then half and set aside
- Prepare the other ingredients by dicing the red bell pepper, zesting the lemon or lime, and mincing the garlic cloves
- In a flat bottomed sautee pan, heat the butter and olive oil on high
- Turn the heat down just so you can place the Brussels sprouts cut side down in a single layer in the pan, then increase heat to high, and let cook for about five minutes until slightly browned on the bottoms
- Add the red pepper and stir
- Add the sugar, lemon or lime juice, salt and pepper and stir, let sit one minute
- Add the minced garlic and stir (if you need more olive oil, add a dash)
- At this point, it's all about tasting while you cook. The Brussels sprouts should cook until they are tender and no longer bitter at all. Salt and pepper to taste throughout. Once they are cooked and taste almost buttery, then they are done. Sprinkle with sesame seeds and serve
Boiled Brussels sprouts tossed with sauteed mushroom and a sprinkling of parsley and lemon make a delicious everyday A little chopped, fresh, red bell pepper would be a nice splash of color too. One sure way to ruin Brussels sprouts (or almost any vegetable for that matter) is to overcook them. Add Brussels sprouts, onion, mushroom and red bell peppers, and cook until softened. By now the Brussels sprouts should be tender as well. If not, cover the skillet and let it steam, adding more broth or water if necessary.
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