Ready for an amazing paleo/vegetable recipe? My new Brussel Sprouts & Shishito Peppers recipe is the BOMB! Shishito Peppers are the new trendy vegetable popping up at all the restaurants. Move over, Brussels sprouts. Stand aside, kale. It’s time for another vegetable to be tapped as trendiest snack. And I’m all for it, because unlike those other two veggies, these slender green peppers are proving themselves to be highly versatile, so that every bowl around town doesn’t taste the same.
When I walked into to TJ’s the other day for my weekly shopping trip I discovered their new product of Shishito Peppers in a convenient bag just like my favorite Brussel Sprouts and bought them right away to try a new exciting vegetable dish.
This rewarding Brussel Sprouts & Shishito Peppers recipe came out delicious and the Shishito Peppers are a great compliment to Brussel Sprouts, all sautéed together with bacon bites, lime juice, red crush peppers, olive oil, sea salt and pepper.
Healthy, green and flavorful! What else do you need?
Ali in the Valley
Brussel Sprouts & Shishito Peppers…
1 lb brussels sprouts
1 lb shishito peppers
2 slices bacon
1 garlic clove (minced)
Juice of 1 lime
A pinch of crushed red pepper (optional)
1/4 cup Extra-Virgin Olive oil
Salt and pepper
While you are slicing your brussels, cook the bacon until crispy in a large skillet. Remove from pan. Add a little olive oil to the pan (depending on how much bacon drippings were left over), and add your cut brussels, shishito peppers, garlic, and crushed red pepper. Cook for just about 10 minutes on medium heat, until brussels start to get tender and browning. Mix in lime juice and crumble bacon into the sprouts and peppers. Salt and pepper to taste.