Sauteed Brussels Sprout Slaw with Sweet Peppers

1. 1

   In a large bowl, toss the brussels sprouts with the bell peppers and onion.

2. 2

   In each of 2 large skillets, heat 1/4 cup of the olive oil until shimmering.

3. 3

   Add the vegetables, season with salt and pepper and cook over high heat, stirring, until browned in spots and crisp-tender, about 4 minutes.

4. 4

   Transfer the vegetables to a large bowl and garnish with the parsley.

5. 5

   Serve right away.

No nutritional information available.

No additional tips available.