Brussels sprouts are colorful and delicious with the simple addition of stewed tomatoes. The tomatoes, bell pepper, and seasonings are added to fresh sprouts.
This is a surprisingly quick preparation and it makes an excellent side dish with just about any meal.
With Brussels sprouts, the fresher, the better. Depending on the season, you might find them sold on the stalk.
- Wash the Brussels sprouts thoroughly. Remove any loose or discolored outer leaves or any that show signs of insect damage. Cut the Brussels sprouts in half, or if large, into quarters.
- In a medium saucepan, combine the stewed tomatoes, bell pepper, oregano, and freshly ground black pepper Taste and add salt, as needed. Bring to a simmer over medium heat; cover and simmer for 5 minutes.
- Add the prepared Brussels sprouts. Cover and continue cooking for about 10 to 15 minutes, or until the sprouts are tender.
Brussels Sprouts General Tips
- Smaller sprouts are more tender than large, and a brighter green color is best.
- Sprouts with many loose leaves are probably past their prime.
- Soak in cold, salted water for about 10 to 15 minutes before cooking to mellow them a bit.
- Cutting an "X" in each stem end will hasten cooking.
- The stem end should be tender and pierced easily with a fork when done.
- Slivered or sliced toasted almonds complement Brussels sprouts flavors nicely.
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