2 chicken flavored cubes or 2 env. instant chicken broth
2 (10 oz.) containers fresh Brussels sprouts, trimmed, about 4 c. or 2 (10 oz.) pkgs. frozen Brussels sprouts, thawed
1/4 c. vegetable oil
2 med. size red bell peppers, cut into strips, about 2 c.
2 m3ed. size onions, sliced, abut 1 1/2 c.
2 lg. cloves garlic, crushed
1/2 c. cider vinegar
1/2 tsp. granualted sugar
1/2 tsp. salt
Freshly ground black pepper to taste

In 2 quart saucepan fitted with steamer rack or basket, over medium heat, bring 1/2" water and bouillon cubes to boil. Add Brussels sprouts; steam covered, about 15 minutes until tender. Drain; when cool enough to handle, slice sprouts lengthwise in half; set aside.

In 12" skillet over medium heat, heat oil, add red peppers, onions and garlic; cook 10 to 12 minutes, stirring occasionally until tender. Add Brussels sprouts to skillet along with vinegar, sugar, salt and pepper; cook, stirring occasioanlly until vegetables are heated through. Serve Brussels sprouts warm. Or chill, covered tightly with plastic wrap, to serve cold later. Makes 8 servings.