Easy Brussels Sprouts And Red Peppers Recipes

BRUSSELS SPROUTS AND RED PEPPER

Steps:

• Peel off the outer leaves of the brussels sprouts. Slice off about 1/8" from the stem of the brussels sprouts. Score an "x" in the bottom of the stem end. Steam until tender.
• Saute pepper, onion, and garlic in butter until tender and beginning to brown. Add brussels and brown further. Add lemon and stir around.

SEARED AND ROASTED BRUSSELS SPROUTS WITH RED PEPPER AND MINT GREMOLATA

Steps:

• Trim brussels sprouts at the base, remove unattached leaves and set them aside. Cut in half and place in a large bowl. Toss with 1 tablespoon olive oil and season with salt.
• Heat oven to 400 degrees. Line a sheet pan with parchment. Heat 2 tablespoons olive oil over medium-high heat in a large, heavy skillet (cast iron is ideal). Add as many brussels sprout halves as will fit in a single layer, cut side down, and sear until nicely browned, 3 to 5 minutes. Transfer to baking sheet, cut side down, and repeat with remaining sprouts if you could not fit them all in during the first round. Place baking sheet in oven and roast until sprouts are tender, another 10 minutes.
• Meanwhile, heat remaining oil in pan over medium heat and add red pepper. Cook, stirring often, until tender, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add roasted brussels sprouts to pan, stir together and add lemon zest, mint and freshly ground pepper. Heat through, taste and adjust seasonings. Remove from heat and serve.
• Optional garnish: After removing roasted brussels sprouts from oven turn heat down to 350 degrees and move rack to highest setting. Toss loose leaves you set aside with a little olive oil and salt and spread on baking sheet in a single layer. Roast on top shelf of oven for 15 minutes. Move to middle rack and roast another 2 to 3 minutes, until brown and crisp. Serve as garnish.

BRUSSELS SPROUTS AND MUSHROOMS RECIPE

Steps:

• In a large, heavy pan, melt butter until light and foamy.
• Add diced onion to pan and let soften and become fragrant, about 5 minutes.
• Add garlic and stir, let soften, about 1 minute.
• Stir in brussels, fresh cracked pepper, and mushrooms.
• Cook on medium high, stirring often, until brussels and mushrooms have browned and caramelized, about 10 minutes. Do not let burn.
• Pour in chicken stock and adobo seasonings, mix well.
• Turn heat to high and cook off stock, stirring to prevent burning, until stock has cooked off.
• Serve and enjoy!

EASY BRUSSELS SPROUTS AND RED PEPPERS

Steps:

• Cook Brussels sprouts in boiling water in large saucepan 6 to 8 min. or until tender; drain. Place in large bowl.
• Add dressing and roasted red peppers; mix lightly.
• Sprinkle with crushed pepper.

BRUSSELS SPROUTS WITH GREEN PEPPERS

Steps:

• Place brussels sprouts in a saucepan with 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 7 minutes. Meanwhile, in a large nonstick skillet, saute the green pepper, celery and onion in butter for 2 minutes. Drain brussels sprouts and add to vegetable mixture. Sprinkle with salt and pepper. Cook and stir for 3-5 minutes or until sprouts are tender.

BRUSSELS SPROUTS, ROASTED RED PEPPERS AND RICE

Steps:

• Combine the rice and stock in a heavy-bottomed pot and bring to boil. Reduce heat to medium-low; cover and cook rice a total of 17 minutes, until liquid has been absorbed and rice is tender.
• Chop the whole onion. Heat a nonstick pan large enough to hold the remaining ingredients until it is very hot. Reduce heat to medium-high and add oil. Saute the onion until it begins to soften and brown.
• Wash, trim and quarter brussels sprouts; add to the onion; reduce heat to low, then cover and cook for about 5 minutes, until the sprouts are tender but still firm and green.
• Meanwhile, rinse and julienne the red peppers. Stir into the vegetable mixture along with the hot red-pepper flakes.
• When rice is cooked, stir into vegetables and season with salt.