- 1 pound brussels sprouts
- 2 tablespoons butter or margarine
- 1 small jalapeño pepper, seeded and chopped
- 1 garlic clove, minced
- 1 tablespoon sugar
How to Make It
Cut each brussels sprout in half, and slice into shreds.
Melt butter in a large skillet over medium-high heat. Add jalapeño pepper and garlic; sauté until tender. Add sprouts, and sauté 2 minutes. Sprinkle with sugar; sauté 1 more minute. Serve immediately.