Brussels Sprouts With Stewed Tomatoes

Brussels Spouts with Stewed Tomatoes
Diana Rattray
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
47 Calories
1g Fat
10g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 47
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 264mg 11%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 10%
Total Sugars 4g
Protein 3g
Vitamin C 56mg 282%
Calcium 53mg 4%
Iron 2mg 11%
Potassium 393mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. 

I love this combination. It's a nice alternative to heavier Brussels sprouts gratin. Or try these quick Brussels sprouts with bacon. They're also fabulous roasted with garlic or with fall vegetables.


  • 1 pound Brussels sprouts, about 18 to 24 small sprouts, washed, halved

  • 1 (14 1/2-ounce) can stewed tomatoes, or about 2 cups homemade stewed tomatoes

  • 1/4 cup chopped green bell pepper

  • 1/2 teaspoon dried oregano leaves

  • 1/4 teaspoon freshly ground black pepper

  • Salt, to taste

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3.  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.

  4. Add the prepared Brussels sprouts. Cover and continue cooking for about 10 to 15 minutes, or until the sprouts are tender.

  5. Serve and enjoy.


Brussel 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.
  • Slivered or sliced toasted almonds complement Brussels sprouts flavors nicely.