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Tomato Braised Brussel Sprouts with Pine Nuts and Croutons

 
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Brussel sprouts are sauteed with browned mushrooms, braised in a tasty tomato sauce, and served with toasted pine nuts and homemade croutons.

Yield

4

servings

Prep

10

min

Cook

18

min

Ready

30

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

2 tablespoons olive oil
1 each yellow onion
peeled and diced
1 cup mushrooms
button or cremini, sliced
2 cloves garlic
freshly minced
1 pound brussels sprouts
ends removed
2 cups tomatoes, canned
1 can
¼ cup pine nuts
toasted
Homemade croutons:
2 slices whole wheat bread
cut into 1/2-inch cubes
*
1 tablespoon olive oil
2 tablespoons Parmesan cheese
1 x salt and black pepper
to taste
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 303g (10.7 oz)
Amount per Serving
Calories 23963% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 505mg 21%
Total Carbohydrate 7g 7%
Dietary Fiber 5g 21%
Sugars g
Protein 14g
Vitamin A 21% Vitamin C 142%
Calcium 12% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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