Brussels sprouts
Brussels Sprouts in A Sausage and Tomato Reduction
Alright, hear me out on this – I know Brussels sprouts are a long time “kid rejected, mother disapproved” veggie, and yes, I know the flavors are complete opposites, but there is just something about the acidity of the tomato that works really well with the sweetness of the sprouts, I swear.
Ingredients:
2 garlic cloves, minced
3 TBS olive oil
2 ounces Andouille sausage, chopped
1 lb. Brussels sprouts
1 large tomato, about 1 cup
1 TBS oregano, fresh
1 tsp sugar
salt & pepper to taste
Directions:
First you need to “juice” the tomato. I cheated here by doing the following:
Cube your tomato and place it in a deep, microwave safe bowl. Toss it with 1 TBS of the olive oil, the sugar, salt, pepper and oregano. Microwave on high for 2 minutes. Smash up the tomato and microwave for an additional 2-3 minutes. Using a fine strainer separate the juice from the skins and seeds (I kept the skins and used them as pizza sauce). I got about a cup of juice from this, you can always add water as needed.
Heat the remaining oil in a pan over medium heat and sauté garlic for 2 minutes. Add sausage and tomato juice, bring to boil. Add sprouts and reduce heat. Cover and allow to simmer until sprouts are tender, about 10 minutes. Return heat to medium, remove lid and allow remaining liquid (if any) to evaporate.