Brussels sprouts

Brussels Sprouts Provencale

Posted by Carole Koch

This recipe is easy to adjust to how many Brussels sprouts you have. Just follow the basic technique and adjust the amount of oil and butter to the quantity of veggies you’re using.

2 pounds Brussels sprouts
2 tablespoons olive oil
1 tablespoon butter
3 medium tomatoes, diced
2 teaspoons garlic, crushed
1 medium onion, diced
1 teaspoon fresh herbs, chopped
Salt and freshly ground black pepper
1 tablespoon Parmesan cheese

Bring a large pot of salted water to the boil. Cut off stem ends of Brussels sprouts and remove any wilted or damaged leaves, plunge into boiling water and cook until tender but still bright green, about 10 minutes. Remove and drain well.

Heat oil and butter in a pan and cook onion and garlic until softened, but not browned, about 5 minutes. Add diced tomato and herbs. Season to taste and cook 1 minute longer to heat through.

Arrange Brussels sprouts in a serving dish and spoon tomato mixture over the top. Sprinkle with Parmesan cheese and serve immediately.

Serves 6.

From fooddownunder.com.

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