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Brussels Sprouts, Asparagus & Bell Pepper Medley

"I created this yummy vegetable medley on the spur of the moment to go along with some grilled pork chops. DH didn't even realize that he was eating Brussels sprouts! Can also be used as a topping for baked potato or served on a bed or rice for a vegetarian meal. Any way its sure to please!"

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Prep Time: 20m

Cook Time: 15m

   

Servings: 4-6  

 
 
  • 4.7500

What a nice side dish this is, super easy and delicious!! I used hot chili sauce instead of sweet to add a bit of heat and was quite pleased. Will make this again, thanks for posting. Made for the Billboard Recipe Tag game..

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 1 pound Brussels sprouts
  • 1 bunch asparagus (baby - thin stalks)
  • 1 red bell pepper
  • 1 teaspoon fresh garlic, chopped
  • 2 tablespoons oil (olive oil)
  • 1/4 teaspoon seasoned salt
  • Pepper to taste
  • 1 cup water
  • 1/4 cup hoisin sauce
  • 1 teaspoon sweet chili sauce
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Clean and remove hard ends from Brussels Sprouts.

Step 2

Clean and remove stem and seeds from bell pepper.

Step 3

Clean and remove woody sections of asparagus.

Step 4

Course chop Brussels sprouts, asparagus and bell pepper.

Step 5

Heat oil in nonstick wok over medium heat and saute garlic for one minute stirring frequently.

Step 6

Add sprouts, bell pepper, asparagus, salt and pepper stirring frequently. Cook 5 minutes.

Step 7

Add water and cook an additional 5-8 minutes or until vegetables are tender. (* Note: If using thicker asparagus, cooking times will increase.)

Step 8

Stir in Hoison sauce and sweet chili sauce, give a quick stir to mix thoroughly, then remove wok from heat. Serve and enjoy!

  Nutritional Facts
 
 
  • Serving Size: 1 (244 g)
  • Calories 138.5
  • Total Fat - 7.2 g
  • Saturated Fat - 1 g
  • Cholesterol - 0 mg
  • Sodium - 182.2 mg
  • Total Carbohydrate - 17.6 g
  • Dietary Fiber - 5.5 g
  • Sugars - 5 g
  • Protein - 5.3 g
  • Calcium - 64.2 mg
  • Iron - 2.6 mg
  • Vitamin C - 111 mg
  • Thiamin - 0.2 mg
  Reviews
 
 
4 reviews

This was tasty, but it took a lot longer to cook than listed to get the vegetables tender (more like 15-20 minutes rather than 5-8 once I added the water). I added some sliced baby Bella mushrooms and a little diced red onion as well since I had them. Next time I think I'll cover the pan after adding the water, which should get it down to the listed cooking time.

 

Review by Felix4067

Lovely flavour combination. I subbed lite soy sauce (I didn't realize that I was out of Hoisin) and went a little heavy on the chili sauce. I cleaned and chopped the veggies in the AM when it was a little cooler in the kitchen. Covered and kept them in the fridge all day. The recipe is so easy took just a few minutes to stir fry. We loved it Thanks Acadia for posting  9 Sept 12  Made agaikn and enjoyed just as much 8 October 2012  I like this recipe so much I made it again for Thanksgiving dinner.

 

Review by Bergy

What a lovely combination of veggies ! I did cut back on the olive oil and added a little more garlic. I used Thai sweet chili sauce, mmm mmm good!!   I had to use frozen brussel sproats, and left them whole cus they were tiny, worked great .  i will be making this agin , thanks for posting.

 

Review by Derf "RIP" Forever in our Kitchen

What a nice side dish this is, super easy and delicious!! I used hot chili sauce instead of sweet to add a bit of heat and was quite pleased. Will make this again, thanks for posting. Made for the Billboard Recipe Tag game.

 

Review by QueenBea