Best Brussels Sprouts With Green Peppers Recipes

BRUSSELS SPROUTS AND RED PEPPER

Steps:

• 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.
• Saute pepper, onion, and garlic in butter until tender and beginning to brown. Add brussels and brown further. Add lemon and stir around.

SAUTEED BRUSSELS SPROUTS W/BACON-ONION & PEPPERS

Steps:

• 1. Trim Brussels sprouts, and cut the larger ones in half for even cooking. Wash & set aside till needed.
• 2. Peel and slice onion into thick slices, cut slices in half.
• 3. Using a large skillet (I used a 16 inch) add the sliced bacon, I cut my slices in half. Cook until fat is rendered.
• 4. Cook until bacon is crisp. Remove the rind. Add to paper towel to drain excess fat. Crumble or cut into nice size pieces.
• 5. Add Brussels sprouts to the rendered bacon fat & cook for about 10 minutes.
• 6. Add sliced onion, separated in to skillet with the Brussels sprouts & minced garlic, & steak seasoning and continue to cook an additional 5 to 6 minutes.
• 7. Add the red bell pepper strips, and continue to cook an additional 5 to 6 minutes or so or until desired crispness is reached for the veggies. Add the chopped or crumbled bacon, stir to mix.
• 8. Then, Add the cooked veggies to a 9X9 size dish, then top with finely shredded cheese, while veggies are still hot.
• 9. Serve & enjoy while still hot.

SEARED AND ROASTED BRUSSELS SPROUTS WITH RED PEPPER AND MINT GREMOLATA

Steps:

• Trim brussels sprouts at the base, remove unattached leaves and set them aside. Cut in half and place in a large bowl. Toss with 1 tablespoon olive oil and season with salt.
• Heat oven to 400 degrees. Line a sheet pan with parchment. Heat 2 tablespoons olive oil over medium-high heat in a large, heavy skillet (cast iron is ideal). Add as many brussels sprout halves as will fit in a single layer, cut side down, and sear until nicely browned, 3 to 5 minutes. Transfer to baking sheet, cut side down, and repeat with remaining sprouts if you could not fit them all in during the first round. Place baking sheet in oven and roast until sprouts are tender, another 10 minutes.
• Meanwhile, heat remaining oil in pan over medium heat and add red pepper. Cook, stirring often, until tender, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add roasted brussels sprouts to pan, stir together and add lemon zest, mint and freshly ground pepper. Heat through, taste and adjust seasonings. Remove from heat and serve.
• Optional garnish: After removing roasted brussels sprouts from oven turn heat down to 350 degrees and move rack to highest setting. Toss loose leaves you set aside with a little olive oil and salt and spread on baking sheet in a single layer. Roast on top shelf of oven for 15 minutes. Move to middle rack and roast another 2 to 3 minutes, until brown and crisp. Serve as garnish.