Brussels Sprouts Simmered in Tomato Sauce

Serves: 4
Total Calories: 87


1 tablespoon olive oil
1 cup chopped onion
3 cloves garlic minced
3 bay leaves
1 teaspoon dried basil
1 large fresh tomato chopped or 1 1/4 cup canned with juice
1 pound brussels sprouts stems trimmed
1 tablespoon balsamic vinegar
2 teaspoons tamari sauce


1. Heat the oil in a heavy medium-size pot over medium-low heat. Add the onion and sauté for 3 minutes or until it begins to soften. Add the garlic, bay leaves, and basil. Stir well.
2. Place the tomatoes in the pot over the onion mixture, top with the Brussels sprouts, and sprinkle with vinegar and tamari. Cover tightly and simmer for 15 minutes, or until the sprouts are tender. (Check the liquid during cooking, and add a 1/4 cup or so of water if necessary.)
3. Mix well and serve hot.

Before cooking Brussels sprouts, first remove any damaged or yellow outer leaves. Wash them well, then trim a very thin slice off the bottom of each stem. If the sprouts are large, you may wish to cut them in half. If not, cut an X about a half-inch deep into the bottom of each trimmed stem. This will help them become tender all the way through without getting mushy.

Nutritional Facts:

Serves: 4
Total Calories: 87
Calories from Fat: 30

This Brussels Sprouts Simmered in Tomato Sauce recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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