Tomato Braised Brussel Sprouts with Pine Nuts and Croutons
Brussel sprouts are sauteed with browned mushrooms, braised in a tasty tomato sauce, and served with toasted pine nuts and homemade croutons.
peeled and diced
button or cremini, sliced
whole wheat bread
cut into 1/2-inch cubes
salt and black pepper
In a large (12-inch) nonstick skillet, heat the oil over medium-high heat until hot.
Add the onions, stirring occasionally, and cook for 6 to 8 minutes or until the onions are soft and browned.
Stir in the mushrooms, and cook for about 6 minutes until most of the water is evaporated and browned.
Add the garlic and brussel sprouts, stirring often, and cook for another 3 to 4 minutes or until the brussel sprouts start to become brightly green.
Pour the tomatoes in, stirring well, cover and bring to a boil.
Reduce the heat to low to maintain a gentle simmer, and cook for another 3 to 5 minutes or until the brussel sprouts are fork tender.
Meanwhile toss the bread cubes, olive oil, parmesan cheese, salt and black pepper to taste.
Place the bread cubes on a baking sheet, and bake at 350℉ (180℃) F for about 15 minutes or until the bread cubes are golden and brown.
Place the braised brusel sprouts along with the sauce on the serving plate.
Top with pine nuts and croutons and seve warm.