Pan-fried Brussels Sprouts with Red Capsicum

Pan-fried Brussels Sprouts with Red Capsicum


1 person made this

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

Serves: 4 

  • 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

Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Quarter Brussels sprouts with a sharp knife.
  2. 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.
  3. 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.

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Reviews (1)


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

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