1 large yellow bell pepper, cored and thinly sliced
1 large red bell pepper, thinly sliced
1 large Spanish onion, thinly sliced
1/2 cup extra-virgin olive oil
Freshly ground pepper
1 tablespoon finely chopped flat-leaf parsley
How to Make It
In a large bowl, toss the brussels sprouts with the bell peppers and onion.
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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