Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Brussels Sprouts and Carrot Hash
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- #4405
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 tablespoon olive oil
1 1/2 cup chopped onion
2 cloves garlic, finely chopped
1 pound Brussels sprouts, trimmed and finely chopped
1 large carrot, finely chopped
1/4 teaspoon dried thyme
1/2 cup water
1 red bell pepper, seeded and finely chopped
salt, to taste
freshly ground black pepper, to taste
directions
Heat the olive oil in a large skillet over moderate heat. Add the onions and garlic and cook, stirring frequently, for 5 minutes, until softened but not brown.
Add the sprouts, carrot, thyme, and water and simmer over low heat for 5 to 10 minutes, until the water has completely evaporated.
Add the bell pepper, salt, and pepper, and saute an additional minute.
added by
irice
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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