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Ingredients
| brussels sprouts: 2 lbs |
| onions - white: 1 |
| red bell pepper: 1 pepper |
| green bell pepper: 1 |
| jalapeno peppers: 1 whole pepper |
| garlic: 1 clove |
| olive oil: 3 Tbl |
| salted butter: 2 Tbl |
| distilled vinegar: 1 Tbl |
| roma tomatoes: 2 |
| salt |
| black pepper |
Brussels Sprouts Creole
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
10 min -
Servings
9 serving(s)
Tags
- Prepare sprouts if using fresh.
- 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.
- In a large pot of boiling salted water, cook the brussel sprouts until tender. Drain.
- 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.
- Add brussel sprouts to skillet and toss to coat. Add tomatoes, butter and vinegar. Season with salt and pepper and serve immediately.