This light and original vegetable dish is made from Brussels sprouts cooked with sautéed onions and bell peppers! When serving, add lightly roasted pumpkin seeds, which will add nutritional value and a special taste to the dish!

Summary

Ingredients

• Brussels sprouts – 250 g
• Bulgarian pepper (red) – 130 g
• Onions – 80 g
• Balsamic sauce – 20 ml
• Vegetable oil – 1-2 tbsp
• Pumpkin seeds – 15 g
• Salt – 0.3333 teaspoon
• Ground black pepper – on the tip of a knife

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Instructions

1. Fry the pumpkin seeds for 2-3 minutes in a dry skillet, stirring frequently, over medium heat. The seeds should be lightly browned. Transfer the finished seeds from the pan to a clean, dry plate to cool.

   

2. Peel the onion and cut into small cubes. Wash bell peppers, cut into two halves lengthwise, remove the inner part with seeds. Cut the peeled pulp into small cubes.
3. In a skillet, heat 1 tbsp of vegetable oil and put the chopped onion. While stirring, fry the onion over medium heat for 2-3 minutes, until soft and translucent.
4. Add chopped bell peppers to the skillet and fry for another 2-3 minutes.

   

5. Rinse Brussels sprouts, remove the top leaves if they are damaged. Cut each head of cabbage into two halves. Transfer the fried onions and peppers from the pan to a separate container. In a skillet, heat 1 tbsp of vegetable oil and lay out half of the Brussels sprouts, cut side down. Fry the cabbage over medium heat for 1-2 minutes, until the slices are browned. Stir.
6. Return the previously fried onions and peppers to the pan, add salt and black pepper. Stir and cook everything together over low heat, cover the pan with a lid, 3-4 minutes.

   

7. At the end of cooking, add balsamic sauce, stir and serve the finished dish to the table.

When serving, sprinkle each serving with toasted pumpkin seeds.

Enjoy your meal!