Let food be thy medicine and medicine be thy food!

Ally’s Sautéed Brussels



  • One bag of Brussels (I use the FRESH steam bag from the grocery store)
  • Small red onion chopped
  • Half yellow bell pepper sliced
  • 2 pieces of bacon cooked and chopped
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar 
  • 2 tablespoons white wine (I use Riesling)
  • 1/4 cup of sun dried tomatoes
  • 1 small garlic clove minced
  • 2 teaspoon of G.Herb.OH salt-free seasoning blend
  • 1 teaspoon of Italian seasoning
  • 1 tablespoon smart balance butter
  • Salt and pepper to taste




  1. Heat olive oil in a large skillet over medium heat. Add onions and peppers and Cook for 3 minutes. Add Brussels sprouts and toss to coat. 
  2. Add seasoning and salt and pepper. Cook, undisturbed, for about 6-8 minutes. Add tomatoes, vinegar, and wine. Stir and cook another 6 minutes or until Brussels sprouts are fork-tender. 
  3. Add butter and garlic to the pan. Stir until butter is fully melted and garlic is fragrant. 
  4. Garnish with bacon. Serve immediately

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