Sautéed Brussels Sprout Slaw with Sweet Peppers

Name: Sautéed Brussels Sprout Slaw with Sweet Peppers
Total time: 30 min
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

5.0

(5,586)

Add your rating & review

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

By

Tanya Holland

Updated on May 16, 2017

SautÃ©ed Brussels Sprout Slaw with Sweet Peppers — Photo: Â© John Kernick

Total Time:

30 mins

Yield:

12

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

Directions

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.