Brussels Sprouts, Beans, and Red Pepper - alive magazine
Love ’em or leave ’em, Brussels sprouts are a traditional must-have. The trick is to not overcook them. Quarter sprouts so they cook evenly and quickly.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Measuring spoon
- Measuring cup
- Colander
- Grater
- Serving bowl
Ingredients
- 1 Tbsp (15 mL) freshly squeezed lemon juice
- 1 Tbsp (15 mL) white or red wine vinegar
- 2 tsp (10 mL) Dijon mustard
- 1 small garlic clove, minced
- 1/2 cup (125 mL) extra-virgin olive oil
- Sea salt
- ground black pepper
- 10 cups (2.5 L) Brussels sprouts, quartered
- 8 cups (2 L) green beans, stem ends trimmed
- 1 large red pepper
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