Best 6 Brussels Sprouts With Green Peppers Recipes
Embark on a culinary journey with our delectable Brussels sprouts and green peppers recipes, a symphony of flavors that will tantalize your taste buds. These versatile vegetables, often overlooked in the culinary realm, take center stage in a myriad of culinary creations, promising a symphony of flavors and textures. From the classic charm of roasted Brussels sprouts with a hint of garlic and Parmesan to the vibrant stir-fry bursting with the colors and flavors of green peppers, onions, and soy sauce, each recipe unravels a unique narrative. Whether you seek a quick and easy weekday meal or an impressive dish for a special occasion, our collection caters to every palate and culinary skill level. Prepare to be captivated by the delightful dance of flavors as Brussels sprouts and green peppers unite in perfect harmony.
Check out the recipes below so you can choose the best recipe for yourself!
BRUSSELS SPROUTS WITH GREEN PEPPER CELERY AND ONIONS
Make and share this Brussels Sprouts With Green Pepper Celery and Onions recipe from Food.com.
Provided by Fluffy
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place brussels sprouts in a saucepan with 1 inch of water.
- Bring to boil.
- Reduce heat cover and simmer 7 minutes.
- Meanwhile in a large non stick skillet saute the green pepper celery and onion in butter for 2 minutes.
- Drain brussels sprouts and add to the vegetable mixture.
- Sprinkle with salt and pepper.
- Cook and stir 3 to 5 minutes or until sprouts are tender.
Nutrition Facts : Calories 57, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.1, Sodium 133.4, Carbohydrate 8.6, Fiber 3.2, Sugar 2.5, Protein 2.8
BRUSSELS SPROUTS WITH GREEN PEPPERS
What an easy recipe! Not only does this go well with almost any meal, but the pepper, celery and onion add to its nutritional value. -Diane Hixon of Niceville, Florida
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place brussels sprouts in a saucepan with 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 7 minutes. Meanwhile, in a large nonstick skillet, saute the green pepper, celery and onion in butter for 2 minutes. Drain brussels sprouts and add to vegetable mixture. Sprinkle with salt and pepper. Cook and stir for 3-5 minutes or until sprouts are tender.
Nutrition Facts : Calories 82 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 212mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
LEMON-PEPPER BRUSSELS SPROUTS
Lemon-pepper seasoning and lemon juice turn Brussels sprouts into a delightful side! Katherine Stallwood - Richland, WA
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large skillet over medium heat, cook the brussels sprouts in butter and oil for 10-12 minutes or until tender. Add the green onions, lemon juice, lemon-pepper and salt; cook 1 minute longer.
Nutrition Facts : Calories 126 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 227mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 7g fiber), Protein 6g protein. Diabetic Exchanges
BRUSSELS SPROUTS AND RED PEPPER
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.
Provided by charlie 5
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
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.
BRUSSELS SPROUTS, ASPARAGUS & BELL PEPPER MEDLEY
An Asian style way to enhance Brussels Sprouts! I created this for a quick and easy side for leftover Lo Mein noodles.
Provided by AcadiaTwo
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Clean and remove hard ends from Brussels Sprouts.
- Clean and remove stem and seeds from bell pepper.
- Clean and remove woody sections of asparagus.
- Course chop Brussels sprouts, asparagus and bell pepper.
- Heat oil in nonstick wok over medium heat and saute garlic for one minute stirring frequently.
- Add sprouts, bell pepper, asparagus and salt stirring frequently. Cook 5 minutes.
- Add water and cook an additional 5 minutes or until vegetables are tender.
- Stir in Hoison sauce and sweet chili sauce, give a quick stir to mix thoroughly, then remove wok from heat. Serve and enjoy!
BRUSSELS SPROUTS, ROASTED RED PEPPERS AND RICE
Steps:
- Combine the rice and stock in a heavy-bottomed pot and bring to boil. Reduce heat to medium-low; cover and cook rice a total of 17 minutes, until liquid has been absorbed and rice is tender.
- Chop the whole onion. Heat a nonstick pan large enough to hold the remaining ingredients until it is very hot. Reduce heat to medium-high and add oil. Saute the onion until it begins to soften and brown.
- Wash, trim and quarter brussels sprouts; add to the onion; reduce heat to low, then cover and cook for about 5 minutes, until the sprouts are tender but still firm and green.
- Meanwhile, rinse and julienne the red peppers. Stir into the vegetable mixture along with the hot red-pepper flakes.
- When rice is cooked, stir into vegetables and season with salt.
Nutrition Facts : @context http, Calories 420, UnsaturatedFat 8 grams, Carbohydrate 57 grams, Fat 13 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 176 milligrams, Sugar 8 grams, TransFat 0 grams
Tips:
- Choose Fresh Brussels Sprouts: Look for firm, bright green Brussels sprouts with tightly closed leaves. Avoid any that are yellowed or have brown spots.
- Trim and Clean the Brussels Sprouts: Remove any wilted or damaged outer leaves. Trim the stem end and slice the Brussels sprouts in half or quarters, depending on their size.
- Prepare the Green Peppers: Wash and remove the seeds and ribs from the green bell peppers. Cut them into thin strips or dice them into small pieces.
- Use a Large Skillet or Wok: This will allow the Brussels sprouts and green peppers to cook evenly and prevent overcrowding.
- Cook Over Medium-High Heat: This will help to caramelize the vegetables and give them a slightly crispy texture.
- Stir Frequently: This will ensure that the vegetables cook evenly and prevent them from burning.
- Season to Taste: Add salt, pepper, and other seasonings to taste. You can also add a splash of lemon juice or vinegar for a tangy flavor.
- Serve Immediately: Brussels sprouts and green peppers are best served hot, so make sure to serve them immediately after cooking.
Conclusion:
This recipe for Brussels sprouts and green peppers is a simple but delicious side dish that can be enjoyed with a variety of main courses. The Brussels sprouts are slightly crispy on the outside and tender on the inside, while the green peppers add a pop of color and flavor. This dish is also a good source of vitamins and minerals, making it a healthy addition to your meal. Try it out next time you're looking for a quick and easy side dish that's both flavorful and nutritious.
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