1 lb Brussels sprouts
1 red bell peppers, seeded and thinly sliced (optional)
2 tablespoons olive oil
12 garlic cloves, peeled and quartered lengthwise
1 tablespoon brown sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup water
1 tablespoon apple cider vinegar
Place brussel sprouts in bowl of food processor. Pulse 12-15 times, or until roughly shredded.
Heat oil in large nonstick skillet over medium low heat. Add garlic, and cook 5-7 minutes, or until light brown.
Increase heat to medium high and add shredded sprouts, red pepper, brown sugar, salt and pepper. Cook 5 minutes, or until lightly browned. Stir often.
Add water and cook 5 minutes or more until most of the liquid is evaporated. Stir in vinegar and season to taste with additional salt or pepper to taste. Serve immediately.
Note: Frozen sprouts can be used in a pinch in this recipe. Thaw first and reduce cooking time a bit. You want them to be crisp/ tender in this recipe.
Time preparation: 10 min.
Time total: 27 min.