Brussels Sprouts with Green Pepper Celery and Onions
Transform weeknight dinners with this vibrant and wholesome recipe for Brussels Sprouts with Green Pepper, Celery, and Onions. This quick and easy vegetable medley combines perfectly caramelized Brussels sprouts with crisp green bell pepper, tender celery, and savory onions, all infused with the aromatic warmth of garlic. A sprinkle of optional red chili flakes adds a subtle kick, while a light steam ensures the vegetables remain tender yet delightfully crisp. With just 15 minutes of prep and bold, fresh flavors, this nutrient-packed dish makes an excellent standalone vegetarian meal or a colorful side to your favorite protein. Rich in texture, flavor, and nutrients, this is the ultimate way to elevate your veggie game!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 1 medium Green bell pepper
- 2 Celery stalks
- 1 medium Yellow onion
- 2 Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red chili flakes (optional)
- 2 tablespoons Water
- 2 tablespoons Fresh parsley (optional)
Instructions
Trim the ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Cut them in half lengthwise.
Wash and dice the green bell pepper into small bite-sized pieces.
Slice the celery stalks thinly at an angle to create attractive crescent-shaped pieces.
Peel and slice the onion into thin strips. Mince the garlic cloves finely.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Once the oil is hot, add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
Add the sliced onion to the skillet and sauté for 2-3 minutes until it softens.
Increase the heat to medium-high and add the halved Brussels sprouts to the pan. Sauté for 5-6 minutes, stirring occasionally, until the sprouts begin to caramelize and turn golden brown on the cut sides.
Add the diced green pepper and celery to the pan. Stir well to combine.
Season the mixture with salt, black pepper, and red chili flakes, if using.
Pour in the water, cover the skillet with a lid, and let the vegetables steam for about 5 minutes until the Brussels sprouts are tender and the green pepper and celery are slightly softened but still crisp.
Remove the lid and cook for another 1-2 minutes to evaporate any excess water, stirring to ensure the vegetables are well-coated in the flavors.
Taste and adjust seasoning as needed. Transfer to a serving dish and garnish with chopped fresh parsley, if desired.
Serve warm as a side dish or enjoy on its own as a wholesome, vegetable-packed meal.
Nutrition Facts
Calories |
138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 536 mg | 23% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 5.1 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 663 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
