Instructions: Heat Brussels sprouts, cauliflower and enough water to cover in 4-quart saucepan over high heat until boiling. Reduce heat to low; cover and simmer about 5 minutes or until vegetables are tender-crisp; drain.

Meanwhile, heat oil and butter in 12-inch skillet over medium heat; add red pepper, mushrooms and garlic; cook about 5 minutes, stirring occasionally. Stir in Tabasco sauce, salt, thyme and cooked vegetables; heat through.

This recipe yields 8 servings.

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