Brussel Sprouts With Tomato
- COOK
15 Mins - PREP
5 Mins - TOTAL
20 Mins
Not a fan of Brussels sprouts? Try this easy and quick way to make them taste great. Serve these with dried beans from the crock pot and you have a complete meal.
| Nutritional Facts |     |
| Servings 4 | Serving Size 3/4 Cup |
 | | Calories | 92 |
| Fat | 2.90g |
| Carbohydrates | 12.5g |
| Protein | 3.25 |
| Fiber | 3.50g |
| Sugar | 5.50g |
| Sodium | mg | | |
Ingredients
- 1 14-Oz. Bag of Frozen Brussels Sprouts Thawed
- 1 10-Oz. Can of Rotel Mild Diced Tomatoes & Green Chilies
- 2 Teaspoons Dark Brown Sugar
- 1/4 Teaspoon Ground Thyme
- 1 Tablespoon Light Vegan Butter
- 1/2 Tablespoon Olive Oil
Directions
Slice the Brussels spouts into halves. Melt the butter and olive oil in a large skillet on medium to low heat.
Put the Brussels sprouts in the skillet and cover on low for 10 minutes, stirring occasionally. Put the can of Rotel tomatoes in the skillet and then the sugar and thyme. Stir together and simmer on medium heat uncovered 5 minutes longer.
