Sauteed Brussels Sprouts

Mmmmm....Brussels sprouts sautéed in olive oil with onion, crimini mushrooms, and Anaheim peppers. :glutton:

IMG_2648 by donna manion, on Flickr

Brussel sprouts . . . I like'em. Those look scrumptious!

Great looking Brussels, Donna. I ought to try something like that, but the mushrooms and peppers in this part of the world are a lot harder to find than the sprouts!

That looks delicious Donna! Great idea. Sharon, if you can't find fresh Anaheim peppers use canned green peppers and any fresh mushroom will work in this great side dish. You can even spoon it over rice or couscous to make it a veggie main dish.

Try them exactly the same except instead of olive oil use the bacon grease that you fried up the bacon to crumble in them.

A little bacon would be nice. I'll try that next time.

We do the brussel sprouts, along with fresh asparagus, cauliflower & tiny pearl onions, at least a couple of times per week. We preheat a lightly oiled-skillet in the oven to 400F, put the veggies, cut/sliced to similar sizes, into a large zip lock bag, with a couple of table spoons of olive oil, some kosher salt & fresh ground peppercorn, and toss. When oven/skillet is to temp, everything goes into the skillet, then back into the oven for 20-25 minutes, give or take. May want to pull out, about half way through, and toss a bit with spatula. Take skillet directly to table and serve immediately.

Note: You can always go heavy, or light, on any of the veggies, and/or substitute others of similar texture. I sometimes use a regular white, yellow, or red onion, rather than the pearls.