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.