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Brussels Sprouts and Red Pepper

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“These are a must-have side on our Thanksgiving table. When choosing fresh brussels, choose small ones, they are more tender. You can toss in some pretty lemon slices to garnish. Some toasted nuts might be nice too. My husbands family likes to sprinkle brussels sprouts with balsamic vinegar at the table. I prefer them without. Unsure yields/times.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel off the outer leaves of the brussels sprouts. Slice off about 1/8" from the stem of the brussels sprouts. Score an "x" in the bottom of the stem end. Steam until tender.
  2. Saute pepper, onion, and garlic in butter until tender and beginning to brown. Add brussels and brown further. Add lemon and stir around.

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