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

¾ cup halved cherry or grape tomatoes
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)