Sautéed Brussels Sprouts with Jalapeño Pepper

Cooking  Time

10-15 minutes

Preparation Time

5 minutes

Servings

3-4 ounces per portion/ about 3/4 cup

Equipment

  • 8-10 inch sauté pan with lid
  • gloves
  • cooking spoon
  • Sharp knife
  • cutting board

Ingredients

  • One pound of fresh brussels sprouts. Choose sprouts that are close to the same size. The sprouts should be firm and tightly closed, if they are really fresh.
  • One  nice sized fresh jalapeño pepper
  • 2 Tablespoons of Olive Oil
  • Salt

Directions

  1. Thoroughly wash brussels sprouts.
  2. Trim the stem if it’s dark or doesn’t look nice to eat.
  3. Depending upon the size of the sprouts, cut into halves or fourths
  4. Put on the gloves!
  5. Wash the jalapeño pepper, cut open, discard seeds
  6. Cut the pepper into chunks or small pieces. Chunks are easy to remove or set aside after cooking if you only want some flavor and you don’t plan to eat the cooked pepper.
  7. Heat sauté pan on Medium-High
  8. Add olive oil
  9. Add brussels sprouts and jalapeño
  10. Stir to mix the oil and the vegetables
  11. Put the lid on the pan and cook 3-4 minutes
  12. Open the lid- now BE CAREFUL! You have a pepper in that closed pan, so give your nose and face some distance from the pan.
  13. Stir the sprouts. Some should be browning and some leaves may be falling off.
  14. Replace the lid and cook another 3-4 minutes.
  15. Continue cooking and stirring until the sprouts are golden, brownish, and fork-tender.
  16. Remove from heat
  17. Sprinkle with a coarse salt, if you have it. Otherwise, table salt is fine.

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