Ingredients

1 Tbsp. olive oil
1 1/2 C. onion, chopped
3 cloves garlic, finely chopped
1 lb. Brussels sprouts, trimmed and finely chopped
1 large carrot, finely chopped
1/4 tsp. dried thyme
1/2 C. water
1 red bell pepper, seeded and finely chopped
salt and freshly ground black pepper to taste

Cooking Instructions

Heat the olive oil in a large skillet over moderate heat. Add the onions and garlic and cook, stirring frequently, for 5 minutes, until softened but not brown. Add the sprouts, carrot, thyme, and water and simmer over low heat for 5 to 10 minutes, until the water has completely evaporated. Add the bell pepper, salt, and pepper, and Saute an additional minute. Serves 4.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)