My hubby and I picked up a stalk of Brussels sprouts at Whole Foods this week to show the kids how they grow. I don't have them in the garden, so this was second best.
After all of the amazement settled down, it was time to cook them.
I made a very simple Brussels sprouts saute with orange bell peppers and pinto beans. I love slightly caramelized sprouts with just a dash of salt. So utterly delicious!
The versatility of sauteed vegetables is enormous. They can be eaten plain - what I did - or tossed with a pasta or rice or any grain. Adding a little water at the end of the sauteing cooks the sprouts to perfection and leaves a little broth to moisten the pasta or grain. A few cloves of minced garlic and a pinch or two of crushed chili flakes elevates this dish to completion.
pepper, onion, garlic: $1.50
Total to feed a family of five: