Brussels Sprouts with Red Bell Pepper

Brussels Sprouts with Red Bell Pepper

This makes a colorful and tasty dish.  Christina had seen the recipe in a magazine and asked if I would fix it.  That was the first Christmas Christina spent with us and since then I have fixed it many times.  Shallots are a member of the allium family like onions and garlic but with a milder, sweeter taste and they cook up more easily.   If you don’t have shallots on hand, diced onion and a clove or two of garlic can be substituted satisfactorily.

Ingredients:

30 oz Brussels Sprouts, halved

2 Shallots

1 Red Bell Pepper, cut into strips

1 small Yellow Squash, quartered lengthwise then sliced into bite size pieces

2 Tbsp Butter

2/3 cup Chicken Broth

Directions:

Sweat shallots in butter for 10 minutes.  Add other ingredients and turn heat up to medium high.  Cook 7 minutes covered then un-cover and cook till tender, about 5-7 minutes.  Add salt and pepper to taste.