“Flavourful & colourful recipe from Flavours Magazine - the holiday issue. A great way to dress up Brussels Sprouts & perfect for Christmas dinner.”
READY IN:
20mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare sprouts if using fresh.
  2. Julienne the pepeprs and onions. Finely chop the jalapeno (leave the seeds and membranes in if you like heat), Mince the garlic and dice the tomatoes.
  3. In a large pot of boiling salted water, cook the brussel sprouts until tender. Drain.
  4. In a large skillet, heat oil over medium-high heat; saute onions until almost translucent. Add red & green peppers, jalapeno & garlic and saute until softened.
  5. Add brussel sprouts to skillet and toss to coat. Add tomatoes, butter and vinegar. Season with salt and pepper and serve immediately.

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