Recipe information
Yield
serves 4. serving size: 1 cup as a main dish.
Ingredients
1 3/4 pounds Brussels sprouts (or use two 10-ounce boxes frozen Brussels sprouts)
1/2 teaspoon salt, or more to taste
3 tablespoons butter
1/2 pound white button mushrooms, sliced into 1/4-inch pieces
1 medium onion, sliced into 1/4-inch pieces
1 green bell pepper, sliced into 1/4-inch pieces
1/4 teaspoon pepper, or more to taste
Preparation
Step 1
Wash and trim the sprouts. With a sharp knife make an X in the stem of each sprout.
Step 2
Bring 1 cup water to a boil in a saucepan and add the salt. Add the sprouts and cook, uncovered, for 8 to 10 minutes over medium heat.
Step 3
Cover and cook for 10 minutes more or just until crisp-tender. Drain and place the sprouts in a bowl.
Step 4
Meanwhile, in a large skillet, heat the butter and add the mushrooms, onion, and bell pepper. Cook until tender.
Step 5
Add to the sprouts and season with the salt and pepper.
