1 pound Brussels sprouts
2 tablespoons olive oil
1 medium onion, chopped
1 medium carrot, cut into 2 wedges
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 medium white onion, chopped
1 medium red bell pepper, chopped
1 medium white cabbage, cut into 2 inch wedges
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1 teaspoon dried rosemary
In a medium bowl, mix olive oil, onion, carrot, green bell pepper, red bell pepper, yellow bell pepper, white onion, red bell pepper, cabbage, basil, oregano and basil. Heat olive oil in a heavy skillet over medium heat. Add Brussels sprouts and simmer until crisp, 10 minutes. Add cooked Brussels sprouts and continue to saute for 5 minutes, stirring occasionally. Add basil and oregano. Stir gently until Brussels sprouts are completely coated with basil leaves.
Remove Brussels sprouts and chop into bite-size pieces. Place Brussels sprouts in a large bowl. Heat olive oil and dry white onion and carrot over medium heat until oil is completely absorbed.
Add Brussels sprouts to the olive oil mixture and stir well. Season with crushed garlic, oregano, and basil. Place Brussels sprouts in a large bowl. Add fresh parsley, red pepper, white onion, green pepper, chili peppers, yellow pepper, cabbage, basil, oregano, rosemary and Italian seasoning. Mix together and pour mixture into a large casserole dish.
Bake in preheated oven for 35 minutes, until Brussels sprouts are golden brown and chicken is crisp and chicken is no longer pink.