This is a great spin on the traditional plain brussel sprouts. Not to mention that the whole family ate it without complaint (a rare feat). The red pepper adds great color to the bright green brussels and the herbs and butter are the perfect compliment. Shredding (peeling leaf by leaf) can be time consuming so feel free to slice brussels instead. So much flavor in this simple side dish.
Ingredients: [‘brussels sprout’, ‘oil’, ‘shallot’, ‘red bell pepper’, ‘garlic cloves’, ‘fresh thyme sprig’, ‘chicken stock’, ‘butter’, ‘fresh tarragon sprig’]
Quantity of Ingredients: [“1 lb Brussels sprout, shredded “,”2 tablespoons oil”,”1 large shallot, thinly sliced “,”1/2 red bell pepper, chopped “,”2 garlic cloves, finely chopped “,”1 -2 fresh thyme sprig, chopped “,”3/4 cup chicken stock”,”1 tablespoon butter, cut into pieces “,”1 -2 fresh tarragon sprig, chopped “]
Number of Servings: 4
Steps: [‘Heat the 2 tablespoons oil over high heat. Stir in the brussels sprouts, season with salt and pepper and cook for 3 minutes.’, ‘Stir in the shallot, bell pepper, garlic and thyme. Add 1/2 cup chicken stock and cook until evaporated, 2 minutes.’, ‘Turn off the heat and stir in the butter and tarragon.’, ‘Enjoy!’]