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.

Original Release Date: March 18, 2011

Nutritional Facts
Servings 4Serving Size 3/4 Cup




Calories92
Fat2.90g
Carbohydrates12.5g
Protein3.25
Fiber3.50g
Sugar5.50g
Sodiummg





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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.

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Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.