Recipe ReDux Post # 64 Festive Sautéed Brussel Sprouts with Tomatoes
November’s Recipe ReDux is “Naturally Colored Treats and
Trimmings” and the challenge was to create a sweet or savory dish centered
around the colors of the season. I
decided to go with savory and have wanted to create a new Brussels sprout side dish
for awhile, so I knew I had the green color right there. When brainstorming
about the red I thought I’d try tomatoes since it seemed like an interesting
combo and the result was a simple and quick dish that successfully relies a lot
on the flavor of these beautifully paired red and green veggies. I hope will
try it out this holiday season along with many of the other dishes of naturally
festive hues created by the talented Recipe ReDux crew!
Ingredients:
10 ounces cups of raw Brussels sprouts- stems trimmed and halved
1 tablespoon olive oil
1 tablespoon olive oil
¾ cup halved cherry or grape tomatoes
salt, pepper, garlic salt
salt, pepper, garlic salt
Directions:
Cook the Brussels sprouts until almost done- they can be cooked
by either boiling them in a pot of water, steaming in a pyrex dish in an half
inch of water for about 4 minutes. Drain the cooked Brussels add them to a
medium-large pan coated with the olive oil and sauté on medium high heat until
starting to brown, about 3-4 minutes Then put in the tomatoes and continue to sauté
for another 1-2 minutes until the tomatoes have softened. Serve with salt /garlic and pepper to
taste.
Makes 2 1/2 cups (5 servings)
Serving size: ½ cup Calories 53 Protein 2 g Carb 5 g Fiber 2 g Sugars 1 g Fat 3 g saturated fat 0 g Sodium 11 mg (not including salt/garlic salt)Makes 2 1/2 cups (5 servings)
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