- 1 pound fresh brussels sprouts, halved
- 1/4 cup chopped green pepper
- 1/4 cup sliced celery
- 1/4 cup chopped onion
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 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. Yield: 6 servings.
Originally published as Brussels Sprouts with Green Peppers in Light & Tasty October 2005, p19
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Reviewed Feb. 7, 2012
"this was a change from boiled sprouts.will make again"