5.0 1

Sautéed Brussels Sprout Slaw with Sweet Peppers

  • Total Time:
  • Servings: 12

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

KEY: Fall, Christmas, Thanksgiving, Side Dishes, Basic/Easy, Fast, Gluten-Free, Healthy, Vegetarian, Dinner

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Ingredients

  • 2 1/2 pounds brussels sprouts, thinly sliced
  • 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
  • Salt
  • Freshly ground pepper
  • 1 tablespoon finely chopped flat-leaf parsley

How to make this recipe

  1. In a large bowl, toss the brussels sprouts with the bell peppers and onion.
  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.
Contributed By Photo A© John Kernick Published November 2013

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492319 recipes/sauteed-brussels-sprout-slaw-with-sweet-peppers 2013-12-06 Tanya Holland fall|christmas|thanksgiving|side-dishes|12|basic-easy|fast|gluten-free|healthy|vegetarian|weeknight-dinner november-2013 recipes,sauteed-brussels-sprout-slaw-with-sweet-peppers 492319
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