Sweet N Hot Brussels Sprouts
  • Olive oil + 2 tblsps butter
  • 1+lbs Brussels sprouts, trimmed & halved
  • 2-3 sm green chilis, seeded & chopped (or, sub 1 sm can, drained)
  • 1 lg red bell pepper, seeded and chopped
  • 1 med sweet Vidalia onion, chopped
  • 2-3 cloves garlic, minced
  • 1 tblsp cilantro, minced
  • Salt & Black pepper to taste
  • 1 tblsp sugar
  • 28 oz can Dei Frattelli crushed tomatoes
  • 2 tblsp Balsamic vinegar
  • 1/2 +/- water, to cover
  • Add'l 2tsps butter
  • Crusty French baguette
  1. Heat oil & butter in heavy Dutch oven; sauté sprouts, peppers, onion and garlic til tender, approx 6-10min.
  2. Add cilantro; toss and cook to wilt.
  3. Add sugar; toss and cook til veggies begin to carmelize and glaze themselves, 3-4min.
  4. Add tomatoes and vinegar and combine.
  5. Reduce heat to low, cover and stew 20-30min til tender, adding water if necessary.
  6. Finish with butter after removing from heat to serve, stirring to blend in.
  7. Tear a chunk of bread off, put in a bowl and serve with stewed sprouts served over.
Who out there doesn't love Brussels Sprouts? Everyone loves them? I can relate!