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Side Dish
Asian
8 - 10 servings
5 minutes
30 minutes
This makes a large 1 meal vegetarian dish. If you want smaller portions, cut everything in half and serve as a side dish.
2 tablespoons extra virgin olive oil
4 tablespoons unsalted butter, divided use
1 Melissa's Perfect Sweet Onion, thinly sliced
Sea salt and freshly ground pepper, to taste
1½ pounds Melissa's Peewee Dutch Yellow® Potatoes
1 (12 ounces) package Melissa's Shishito Peppers
3 cloves Melissa's Peeled Garlic, minced
2 red bell peppers, thinly sliced
3 packages brussels sprouts, roasted
¼ cup soy sauce
Heat the oil and melt half of the butter in a large sauté pan.
Add the onions and season with the salt and pepper. Sauté, stirring often, for 3 minutes.
Add the potatoes and shishito peppers and cook for 10 minutes, stirring often.
Add one cup of hot water to the pan, stir and cover.
Cook for 5 minutes or until the potatoes are just fork tender.
Add the garlic, bell peppers and Brussels sprouts and sauté until everything is heated through, about 5 minutes.
Add the soy sauce and the rest of the butter and stir until the butter is melted. Serve hot.
