© John Kernick
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 12

Instead of a green salad, Tanya Holland thinly slices these brussels sprouts like cabbage, then cooks them quickly to serve as slaw. Slideshow: Thanksgiving Brussels Sprouts Recipes

How to Make It

Step 1    

In a large bowl, toss the brussels sprouts with the bell peppers and onion.

Step 2    

In each of 2 large skillets, heat 1/4 cup of the olive oil until shimmering. Add the vegetables, season with salt and pepper and cook over high heat, stirring, until browned in spots and crisp-tender, about 4 minutes. Transfer the vegetables to a large bowl and garnish with the parsley. Serve right away.

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