Sunday, November 22, 2009

Holiday Brussels Sprouts

I love to make brussels sprouts as a holiday side dish.

You can follow the theme of Thanksgiving with orange and yellow peppers, and you can follow the theme of Christmas with red peppers.

You can save time and space, by cooking them in the pot of chicken soup simmering on the stove, lending a great flavor to the soup.

If you are making chicken soup to have with your dinner, you can put them in the simmering soup to cook. If not, you can just put them in cold water, add a sprinkle of baking soda to keep the color vivid, and bring the water to a boil and simmer until tender.

While the brussels sprouts are cooking, place a large sauté pan on a burner and turn to med high. Add olive oil, chopped peppers, smashed and chopped garlic, red pepper seeds, and salt and pepper to taste.

By the time the sauté peppers are softening, the brussels sprouts should be ready to add to the pan with a trickle of soup or water and allow to sauté for a few minutes folding all until combined. Turn off burner and allow to settle.

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