How to make it

  • Trim brussels sprouts and slice each on in half vertically.
  • Carve out the core of each half and slice the sprouts crosswise into shreds.
  • In a non stick skillet, heat oil over medium heat.
  • Add caraway and mustard seeds and cook, stirring for 1 minute . Stir in broth.
  • Stir in jalepenos and the sprouts and cook.
  • Cover pan tightly and reduce heat to low and simmer for 3-5 minutes, or until sprouts are just tender.
  • Stir in red peppers and season with salt &pepper.
  • Serve immediately

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    " It was excellent "
    cuzpat ate it and said...
    Got to try this, thanks
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