Pan-fried with colourful red capsicum, sprouts make a superb side dish to accompany lean meat or poultry for a simple weeknight dinner. Don't overcook them: stir-frying sliced Brussels sprouts until they are just crisp-tender is the way to go.
Patsy Jamieson, Diane Temple
300g Brussels sprouts, trimmed
2 teaspoons canola oil
1 medium onion, sliced
1 medium red capsicum, cored, seeded, and sliced into 5cm strips
1 1/2 teaspoons caraway seeds
1/2 cup reduced-salt chicken or vegetable stock
2 tablespoons cider vinegar
freshly ground black pepper to taste
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Heat the oil in a large non-stick frying pan over medium-high heat. Add the onion and capsicum and cook, stirring often, until softened, 3 to 4 minutes.
Add the caraway seeds and cook, stirring, for 30 seconds. Add the Brussels sprouts and cook, stirring, for 2 minutes. Pour in the stock, cover and cook until sprouts are crisp-tender, about 2 or 3 minutes. Stir in the vinegar and pepper and serve.
husband looked at me like I was crazy when he saw me put this dish together. Didn't think I was crazy when he was finishing this dish off. Tasty and easy to put together. I let mine cook just a little longer because my mom likes Brussels sprouts more tender then crisp. - 17 May 2013