Fried Brussels sprouts with colorful vegetables à la Didi

Ingredients for 1 servings:

• 270 g Brussels sprouts
• 130 g bell pepper(s) cut into strips, colored, possibly frozen
• 1 m.-large onion(s), red
• 50 g carrot(s)
• 1 tbsp Balsamic vinegar, dark
• 1 tsp parsley, freeze-dried
• 0.33 tsp salt
• 0.33 tsp white pepper, ground
• 0.33 tsp vegetable stock powder
• 1 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Clean the Brussels sprouts, halve them, and score the stem. Peel the carrot and slice into thin sticks. Slice the bell pepper into thin sticks. Peel the onion, halve them, and slice into thin rings. Mix together the pepper, salt, and vegetable stock powder. Heat a pan with the olive oil and sauté the Brussels sprouts. Reduce the heat by half and sauté the Brussels sprouts with the lid on for 10 minutes. Add the carrot sticks and sauté for another five minutes. Stir in the onions and bell peppers and sauté for another five minutes. Season with the seasoning and add the balsamic vinegar. Season to taste and sprinkle with the parsley. Plate up and serve.