Brussels Sprouts With Red Peppers

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* Exported from MasterCook *

 

Brussels Sprouts With Red Peppers

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 121

Serving Size : 8 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 pounds fresh trimmed Brussels sprouts -- quartered

4 cloves garlic -- minced

1 cup vegetarian broth

3 cups red bell pepper -- sliced

1 cup green onions -- sliced

salt and freshly ground black pepper -- to taste

 

Serves 8

 

Brussels sprouts are a traditional vegetable for Christmas dinner in

countries with a large population of English ancestry. If you think of

Brussels sprouts as soggy little heads of gray-green cabbage, you've only

had over-cooked Brussels sprouts. In actuality, these little, bright green

sprouts, when cooked only briefly (or used raw, cut in half, as crudities),

are crispy, tasty, and beautiful! Paired with bright, red bell peppers,

they make a gorgeous holiday vegetable dish.

 

If cooking the sprouts whole, cut little crosshatches in the stems to

promote even cooking. I like to steam-fry or stir-fry them, cut in halves

or quarters. This preserves their crisp texture and bright green color

better than steaming. (By the way, sprouts stay bright green when microwaved.)

 

Have everything ready and quickly cook this dish at the last minute.

 

Heat a large, nonstick or lightly oiled skillet or wok over high heat. Add

the Brussels sprouts, garlic, and a few drops of broth, and stir-fry

briefly. Add the peppers and remaining broth, and stir-fry over high heat,

uncovered, for 2 minutes. Cover and cook for 1 minute. Add the green

onions, salt, and pepper to taste, and stir-fry briefly just to heat. Pour

into a warm serving bowl, and serve immediately.

 

Per serving: Calories: 52, Protein: 2 gm, Fat: 0 gm, Carbohydrates: 10 gm

 

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