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Sautéed Brussels Sprouts with Red Pepper and Corn

Anne Wolfe Postic
  • minutes
  • Serves 4 to 6

INGREDIENTS

2

lbs Brussels sprouts

1/2 cup

Corn, frozen

1

Red bell pepper, medium

1/2

Yellow onion, large

1

Grapefruit white balsamic vinegar

1

Salt and pepper

2 tsp

Olive oil