Sprightly Sprouts and Cauliflower

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  • 2 (10-ounce) cartons fresh Brussels sprouts, trimmed and cut in half
  • 1 small head cauliflower, cut into florets (about 4 cups)
  • 1 tablespoon olive oil
  • 1 tablespoon butter or margarine
  • 1 red bell pepper, cored and sliced
  • 1/2 pound mushrooms, sliced
  • 2 large cloves garlic, minced
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme leaves


Heat Brussels sprouts, cauliflower and enough water to cover in a 4-quart saucepan over high heat until boiling. Reduce heat to low; cover and simmer about 5 minutes or until vegetables are tender-crisp; drain.

Meanwhile, heat oil and butter in a 12-inch skillet over medium heat; add red pepper, mushrooms, and garlic; cook about 5 minutes, stirring occasionally. Stir in TABASCO® Sauce, salt, thyme, and cooked vegetables; heat through.

Makes 8 servings.

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