Brussels Sprouts Garden Special
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INGREDIENTS 2 to 3 green onions, with tops, cut in 1-inch pieces 1 small stalk celery, minced 1 small green pepper, minced 1 small carrot, minced 2 to 3 sprigs fresh parsley, coarsely chopped 4 tablespoons butter 1-1/4 to 1-1/2 pounds cooked, fresh Brussels sprouts, about 4 cups Salt, to taste Generous sprinkling of freshly ground black pepper In a large heavy skillet sauté green onions, celery, green pepper, carrot, and parsley in butter until tender-crisp. Add Brussels sprouts and toss lightly until thoroughly mixed with vegetables. Season to taste with salt and freshly ground black pepper. Serve immediately right from the skillet.