This is a common practice in our home. If we see our fresh fruits and vegetables are about to go bad, we find new recipes and creative new ones so we don’t waste these wonderfully natural foods.
2 Cups Brussel sprouts
1/4 Cup water
1 Tablespoon olive oil
1 Tablespoon butter
2 Cups Snap Peas
1/2 Cup finely chopped onions
Crushed red pepper to taste
2 squeezes fresh lemon juice
-Slice Brussel sprounts in half.
-Place cut side down on lightly greased (or sprayed) skillet.
-Cook over medium to high heat until brown.
-Pour in 1/4 water and let steam saturate the Brussel sprouts.
-When the water has almost evaporated add olive oil and the butter into the pan.
-Add the snap peas and reduce heat to medium.
-Stir occasionally until peas have heated through, about 5 minutes.
-Add the chopped onions.
-Stir and add pepper and lemon juice to taste.
-Cook until desired consistancy.
For my family, we like our vegetables crunchy and our onions almost carmalized, so I let the small pieces of onions naturally work their way to settling on the bottom of the pan while cooking.
This dish goes with any flavors, so spice it up as you’d like with Italian seasonings, a hint of bar-b-q rub or even serve it over rice for a vegetarian stir fry.