We are addicted to Brussels Sprouts in my house. We have them as snacks, appetizers and side dishes on a regular basis. One of my favorite ways to serve them is drizzled or tossed in balsamic glaze. If you haven't tried them this way yet, I'm about to change your life! I'm always trying to find new ways to incorporate this delicious veggie into my meals and one day I decided to put all my veggies in my favorite non-stick pan and came up with this tasty side dish. Pair it with some Salmon or any type of fish you like, you wont regret it!
Prep Time: 15 min.
Total Time: 30 min.
1 lb Brussels Sprouts
8 oz Mini Sweet Peppers
8 oz Can Of Kernel Corn
5 Cherry Tomatoes
2 Tbsp. of avocado oil (or olive oil)
1 Tbsp. Irish Butter (or any butter of choice)
Salt & Pepper- To taste
Rinse & scrub Brussels Sprouts, slice off and discard the bottom end. Remove any discolored leaves then cut in halves. Set aside.
Rinse & scrub tomatoes and cut in halves. Set aside.
Rinse & scrub sweet peppers and slice. Set aside.
Drain corn and set aside.
In a large non-stick pan heat 1 tbsp of avocado oil at medium heat. When the oil is hot add Brussels sprouts and cook for about 4-6 minutes. Season with salt & pepper. (Lower heat if the leaves start to brown too quickly)
Add sweet peppers to the pan. Season with salt & pepper and cook for about 3 minutes on medium heat, stirring occasionally . At this point if the oil has dried out, add remainder of the oil to the pan (only if necessary)
Add tomatoes and corn to the pan cook for about 2 minutes on medium heat and season with more salt & pepper.
Lower heat and add butter, then stir until butter is fully melted.
Serve desired amount on plate and drizzle or toss in balsamic glaze. Enjoy!