Brussels Sprout Medley
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INGREDIENTS 1 pound Brussels Sprouts
Boiling salted water
1 sweet red bell pepper, seeded, thinly sliced
1 medium onion, slivered
3 tablespoons butter or margarine
1 clove garlic, minced or pressed
SaltTrim stem ends and any discolored leaves from Brussels Sprouts. Cut an "X" into stem end of each.
Cook in about 1-inch boiling salted water, uncovered, for 4 to 5 minutes, then covered until just tender, 3 to 5 minutes longer (or if you prefer, steam, covered, over boiling water until just tender, 8 to 10 minutes).
Meanwhile, cook red pepper and onion in butter in a medium frying pan over moderate heat, stirring frequently until onions are tender and lightly browned. Mix in garlic and cook 30 seconds longer.
Drain Brussels Sprouts well. Combine lightly with red pepper mixture. Taste. Add salt as needed.
Makes 4 servings