Stir Fried Brussels Sprouts
A simple, yet delectable Brussels sprouts recipe. Brussels sprouts are stir-fried with onion, potato and red pepper. Serve as a side dish with whatever you fancy.
Ingredients
Serves: 8
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 large potato, peeled and cubed
- 1 bay leaf
- 450g Brussels sprouts, trimmed and halved lengthways
- 1 red pepper, seeded and cut into 1.25cm cubes
- 4 tablespoons chicken stock
- ground black pepper, to taste
- 2 tablespoons chopped spring onions
Method
Prep:20min ›
Cook:15min ›
Ready in:35min
- Heat the vegetable oil in a frying pan over medium heat. Stir in the onion, potato and bay leaf. Cook and stir until the onion is transparent, about 5 minutes. Add the Brussels sprouts, red pepper and chicken stock. Cover and cook until vegetables are tender, about 10 minutes. Remove the bay leaf. Toss with black pepper to taste. Garnish with spring onions and serve immediately.
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Reviews & ratings
Average global rating:
(33)
Reviews in English (23)
I was a little skeptical when mixing potatoes with brussels sprouts, but I have to say that this is one of the best brussels sprouts recipes I've ever tasted. The flavor and texture contrasts are amazing. Flavorful, healthy, and colorful. Thanks for sharing! - 16 Sep 2007 (Review from Allrecipes US | Canada)
I am a big fan of potatoes, and of brussels sprouts, so I really enjoyed this, but my husband didn't think much of it. It's sort of bland, but not unlike a good Irish cabbage meal--I'd say it needs to be served with a peppery meat dish to be a good compliment. BTW--we used green peppers (for the expense issue), and it was fine. I'm sure the red pepper would add that extra little flavor (I love the red, yellow & orange bell peppers!), but it's out of our current budget. Works fine with green bell. I'll fix this again...for St. Patty's Day! - 14 May 2008 (Review from Allrecipes US | Canada)
We loved this! It was easy and tasty and my kids asked for seconds. We used it as a vegetarian entree and found it very satisfying. - 22 Oct 2008 (Review from Allrecipes US | Canada)
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