Christmas RED PEPPERS & BRUSSELS SPROUTS
1/2 pound fresh Brussel Sprouts (trimmed & cut in half)
1/2 red bell pepper (cut into about 1” pieces)
1 TB extra-virgin olive oil
2 tsp. Kosher, sea or pink Himalayan salt
2 tsp. crushed or minced garlic
2 tsp. balsamic vinegar
Heat the olive oil in a non-stick frying pan over medium-high heat. Add the sprouts to the pan with cut-side down. Cook about 5 minutes before turning. Add the garlic and red peppers ~ sprinkle with salt ~ continue cooking for another 5 minutes. Remove from heat and drizzle with Balsamic vinegar.