Brussel Sprouts with Red Pepper Butter

1 12 oz. pack Supreme Cuts Brussel Sprouts
3 garlic cloves, sliced thinly
½ cup each diced red pepper and tmato
2 tbsp butter
¼ tea dry oregano, to taste
salt and peppe to taste

• Cook the brussel sprouts in vigorously boiling water until tender, app. 8-10 minutes
• While cooking, prepare the red pepper butter: sauté the garlic in the butter until slightly golden
• Add the tomato and red pepper and simmer until the butter takes on a reddish color and the peppers are very soft
• Add the oregano and season to taste with salt and pepper
• Add the cooked, warm drained brussel sprouts to the butter and coat well
• Adjust the seasoning with salt and pepper