Tomato Braised Brussel Sprouts with Pine Nuts & Croutons

Directions

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.

To serve:

Place the braised brusel sprouts along with the sauce on the serving plate.

Top with pine nuts and croutons and seve warm.