Recipe for Brussels Sprouts and Carrot Hash

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Yield:

Ingredients:

Amount	Ingredient
1 tbl	(15 ml) olive oil
1/2 cup	(375 ml) chopped onion
2 clv	garlic, finely chopped
1 lb	(450 g) Brussels sprouts, trimmed and finely chopped
1 lrg	carrot, finely chopped
1/4 tsp	(1 ml) dried thyme
1/2 cup	(125 ml) water
1 x	red bell pepper, seeded and finely chopped

Instructions:

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 aver 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.

Servings: 4

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