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Okay guys, Brussel Sprout season is coming to an end, so I wanted to give them a little tribute since I love them so much. I know they have a pretty bad reputation out there. I also know I am talking to people who really appreciate food so I am guessing you guys are a little more open minded about these cute little mini-cabbages and probably there are many of you reading this right now that also adore this vegetable! However, I am sure there are a few of you who are turning their nose up as we speak. So just hear me out, okay?

Lately I have seen lots of recipes out on the net targeting people who hate Brussel Sprouts – so here I am to give you a few more
recipes for your arsenal to welcome the members of the brassica (Brussel sprouts, cauliflower and cabbages) family onto your plate.

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First, is my classic recipe where I just steam them and then throw them in a pan to sautee with onions, garlic and toss with a home made honey mustard vinaigrette. Sometimes I add a bit of bacon when I am sauteeing and it is a delicious side dish or main meal. I love this recipe so much, I got into the habit of making Brussel sprouts this way all the time, so I decided we needed to change it up a bit. So I did. I had a bunch of little bits of stuff in the fridge that needed to be used up, so I went with that as my inspiration.

This new way is even better than my old way and you will love it too!

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INGREDIENTS:

1 lb fresh Brussel sprouts (you can also use frozen), steamed – we got ours of course from the Farmers Market.
6 mini red-skinned potatoes
1/2 large onion, sliced
3 garlic cloves, finely minced
2 TBS tomato paste
1/4 cup sun dried tomatoes
1/4 cup home made balsamic vinaigrette (it is pretty creamy because I use a touch of dijon mustard)
handful of feta cheese

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METHOD:

I steamed the sprouts until sort of tender as I knew I was going to be sauteeing them, and I didn’t want them to get mushy. I heated up some olive oil in the pan and sauteed my potatoes, onion and garlic, once they were getting soft, I added the sprouts and let them mingle for a few minutes. Then I added the tomato paste, sundried tomatoes and balsamic vinaigrette. I then continued to cook them until the sprouts were fork tender and everything had a chance to marry. I served the sprouts with a sprinkling of feta cheese on top! They were delicious!

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