1 lb | Brussels sprouts (fresh, not frozen. approximately 25 small ones) |
1 small | Red onion (approx. ½ cup, sliced) |
2 cloves | Garlic (finely chopped or grated) |
1 Tbsp | Butter |
1 tsp | Olive oil |
3 Tbsp | Honey |
2 Tbsp | Soy sauce |
2 Tbsp | Cold water |
1 tsp | Corn starch |
1 pepper | Chopped red bell pepper |
1. In a small bowl , combine cold water (2 Tbsp), corn starch (1 tsp), soy sauce (2 Tbsp), and honey (3 Tbsp) and mix thouroughly. |
2. Slice red onion (1 small) and set aside. |
3. Finely mince or smash garlic (2 cloves). Set aside. |
4. Trim the woody end from each brussels sproud, then cut in half lengthwise. |
5. In a pan over medium heat, add a oil (1 tsp) and butter (1 Tbsp). |
6. Once the pan is hot and the butter has melted, add the sliced red onion and chopped red bell pepper (1 pepper). Cook for approximately 2 minutes, then remove and set aside |
7. Add brussels sprouts to the pan, flat side down, and cook for approximately 3-5 minutes until browned. |
8. Once the brussels sprouts are browned on the flat side, add garlic,onions, and peppers. Stir to brown sprouts on round side. © RecipeRoulette.net |
9. Stir everything for a few more seconds, then add ¼ cup of water and cover pan for a few minutes, until water evaporates and sprouts are tender. |
10. Re-stir the sauce from the first step to recombine. |
11. Add the sauce and stir until it thickens, about 1-3 minutes. |
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