Recipe: Sautéed Brussels Sprouts with Red Pepper and Corn
My children love tiny cabbages — a.k.a. Brussels sprouts — and I usually drizzle them with olive oil and roast them in the oven. Recently, I had half of an onion and a red bell pepper floating around in the vegetable drawer, as well as a couple pounds of Brussels sprouts, and it seemed like a great opportunity to show my eight-year-old son how to improvise in the kitchen and avoid wasting food that hasn’t been earmarked for a particular dish.
We both loved the results and have made the dish several times since.
In my mind, this dish will be known as “Jack Sprouts” forevermore, in honor of the son who helped me make them. Bonus: He used to hate red pepper, but he likes it in this dish, because he made it himself!
Don’t be afraid to give the Brussels sprouts a nice sear in the pan if you like a more roasted flavor! Cider vinegar can be substituted for the white balsamic vinegar if you have a hard time finding it.
– Christine, April 2015
Serves4 to 6
- 2 teaspoons
large yellow onion, diced
- 2 pounds
Brussels sprouts, trimmed and halved
medium red bell pepper, diced
- 1/2 cup
Salt and pepper, to taste
Grapefruit white balsamic vinegar (someone gave me this as a gift — I love it, but you could substitute plain white balsamic and a squeeze or two of grapefruit)
Heat a splash of olive oil in a pan over medium heat. Sauté the chopped onion until aromatic, 3 to 5 minutes. Add the corn, bell pepper, and Brussels sprouts, and sprinkle with salt and pepper. Raise the heat just a little if you like a roasted flavor like we do. Cook until sprouts are softer, but still bright green.
If brown glaze built up on the bottom of your pan, deglaze it with whatever you have on hand — a splash of dry white wine, beer, chicken broth, or plain water.
Turn off the heat, toss in several splashes of grapefruit white balsamic vinegar, and serve.
As you prep the Brussels sprouts, you may lose a few leaves. Toss them into the pan along with the peppers and corn.