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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 

Chef Tanya Holland
Tanya Holland
November 2013

Gallery

Credit: © John Kernick

Recipe Summary

total:
30 mins
Yield:
12
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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