|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 3g||10%|
|Total Sugars 4g|
|Vitamin C 56mg||282%|
|*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.|
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.
Gather the ingredients.
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.
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.