Brussels sprouts with tomatoes
2 servings
40 minutes
Brussels sprouts with tomatoes is an elegant and simple dish of European cuisine that combines the sweetness of cherry tomatoes and the slight bitterness of young cabbage. Its origins can be found in Mediterranean culinary traditions where vegetables are stewed with aromatic spices to reveal their natural flavor. The dish has a soft texture with rich notes of garlic, onion, and basil. The spiciness of chili pepper adds zest, making it an ideal complement to meat or fish dishes. It can serve as a side dish or a light standalone meal, enhancing the festive table with its vibrant color and rich aroma. The tenderness of the stewed vegetables and the balance of spices make this recipe exquisite yet accessible, highlighting the simplicity and sophistication of European cuisine.
1
Heat olive oil in a pan, slice garlic and sauté for aroma, then remove.
- Olive oil: to taste
- Garlic: 3 cloves
2
Chop the onion and tomatoes, put them in a pan, add salt, spices to taste, a few pieces of chili pepper, and garlic. Simmer while occasionally adding water.
- Onion: 1 head
- Cherry tomatoes: 200 g
- Salt: to taste
- Spices: to taste
- Red chili pepper: to taste
- Garlic: 3 cloves
3
Cut the Brussels sprouts in half, boil them, add to the tomatoes, and continue to stew a little longer.
- Brussels sprouts: 200 g
4
Sprinkle with dried basil 5 minutes before readiness or just before serving.
- Dried basil: to taste
5
Can be used as a side dish or a separate dish.
