1 sweet red bell pepper, seeded, thinly sliced

1 medium onion, slivered

3 tablespoons butter or margarine

1 clove garlic, minced

 

Clean sprouts, trimming ends and removing any discolored leaves.  Cut an 'X' into stem end of each.  Cook in about 1 inch boiling water, uncovered, for 4 to 5 minutes; cover; cook until just tender (about 3 to 5 minutes longer).  Drain.

 

Meanwhile, cook red pepper and onion in butter in a medium frying pan over moderate heat, stirring frequently, until onions are tender and lightly browned.  Add garlic and cook 30 seconds longer.  Combine sprouts with the pepper/onion mixture.  Taste.  Add salt, if needed.

 

Serves 4.

 

*Note:  The pepper/onion mixture works well with cauliflower too.