Roasted Brussels Sprouts with Colorful Vegetables À La Didi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 270 g Brussels sprouts
- 130 g paprika in strips, colored, possibly frozen
- 1 medium onion (s), red
- 50 g carrot (s)
- 1 tablespoon balsamic vinegar, dark
- 1 teaspoon parsley, freeze-dried
- 0.33 teaspoon salt
- 0.33 teaspoon pepper, white, ground
- 0.33 teaspoon vegetable stock powder
- 1 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Clean the Brussels sprouts, cut in half and cut into the stalk. Peel the carrot and cut into thin sticks. Cut the pepper strips into thin sticks. Peel the onion, cut in half and cut into thin rings. Mix the pepper, salt and vegetable stock powder together.
- Heat a pan with the olive oil and fry the Brussels sprouts in it. Reduce the heat to half and fry the Brussels sprouts for 10 minutes with the lid closed. Add the carrot sticks and fry for another five minutes. Stir in the onions and peppers and fry for another five minutes. Season with the seasoning mixture and add the balsamic vinegar. Season to taste and sprinkle with the parsley. Arrange and serve.
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