Quick Brussels Sprouts and Red Pepper Sauté ~ A side dish that comes together in mere minutes that compliments any entree. I am going to whine/ramble for this post. Feel free to just skip to the recipe.
Colds, respiratory infections, another cold, sinus infections, colds again. Can we just get healthy here? Please?My getting sick is my own fault. I worked too many hours, didn’t get the sleep I needed, and the biggest aspect, I wasn’t taking my supplements (vitamins) the way I was supposed to. I have to take a huge handful each day in order to stay healthy and well, alive. My gastric bypass was extreme in that I basically live in a constant state of malnourishment due to the inability to absorb some of the live-sustaining vitamins and minerals in our food. But if I take my supplements every day like a good girl, I am as healthy as can be, near bullet proof for colds and such.
I ran out of most of what I take and money being tight, I foolishly opted to buy supplements at my local drug store versus buying those specially formulated to my absorption issues. At first I thought the vitamin company was just a racket, why can’t I just take an iron pill that I can buy at Walmart? Yeah, not a racket. I need them. Taking the drug store kind has made both my susceptibility to iron and B-12 anemia flair up, resulting in a lowered immunity, meaning I keep getting sick. I am sure I would be a lot sicker if I hadn’t been at least taking the drug store stuff.So basically this post is about me being mad at me for not taking care of me! Now to my daughter. She’s on cold number 3 since Thanksgiving. Poor thing. Between school, daycare, playdates, germs everywhere. I was a mean mommy this morning and made her go to school with a cold, but don’t worry, she repaid me. I’ll spare you the details since this is a food blog and I you’re about to look at a recipe.
Speaking of recipe, maybe I should move along to this Quick Brussels Sprouts and Red Pepper Sauté now. Enough whining. Feel free to chastise me about the vitamin issue, I deserve it.
The other night when I remade my beef stroganoff dish, I needed a veggie to go with it. As much as I’d love to count those mushrooms as a full veg, I am certain the sour cream in the recipe negated their nutrition. I wanted something vibrant and quick. I saw bell pepper and Brussels sprouts at the market and thought, why not?
In no time flat this dish was done and was so simply I had to keep looking over my notes to really see if the recipe was as simple as it was for how good it tasted. Goes to show you, the minimalist recipes can still yield huge flavor. I used a bit of butter to give it a bit richer flavor, but omit it if you want to keep this dish vegan.
Quick Brussels Sprouts and Red Pepper Sauté
- 10 oz . Brussels sprouts; trimmed and quartered
- 1 red bell pepper; sliced
- 1/2 medium onion; diced
- 1/2 tbsp butter
- 1 tbsp extra virgin olive oil
- 1/8 tsp salt/black pepper; to taste +/-
In a large sauté pan, add the butter and oil and set to a medium-high heat.
Once hot, add all the vegetables and leave undisturbed for a few seconds, allowing each to get a bit of a sear to them.
Then stir frequently, allowing to cook for 3 minutes.
Add the salt and pepper, continue to cook an additional 3 minutes, taste for seasoning, add more if needed.
Cook 2 more minutes or until the vegetables have reached the desired doneness.
Serve and enjoy.
Update 12/8/16: Still love this dish. It tastes even better if you char the peppers slightly before the sauté.
Sometimes dinner has to come together quickly, this Quick Brussels Sprouts and Red Pepper Sauté will save you time, is healthy, and is quite pretty. What’s your favorite way to enjoy brussels sprouts?