my lavender blues

October 9, 2015

The Skinny Parmesan Sautéed Brussels Sprouts with Tomato

Sauteed Brussels Sprouts with Tomatoes & Parm

I literally have had some MAJOR recipe fails followed (thank God) by some MAJOR wins! I wanted to jump off of a bridge yesterday after spending seven hours in the kitchen and accomplishing nothing but pure $#!T. Just a giant mess to clean up and  several large glugs of wine. 

Sauteed Brussels Sprouts with Tomatoes & Parm

Thankfully by this morning my anger and frustration had subsided and I was able to get back at it in the kitchen.. and try, try again. And let me tell you, I had some excellent culinary success! But those goodies will not be revealed until next week because I probably took over a million photos and I can almost promise you there is not a good one in there. I really want to end my night on a “high note”. 

Sauteed Brussels Sprouts with Tomatoes & Parm

With that being said, after having such crap success last night I was able to whip up one of my no-fail recipe staples so at least my belly could be happy. And sleep happy. 

So I went with brussels sprouts. I got hooked on these shweaty balls (hehe) when I was pregnant and my soon to be ex-husband and I went to Hawaii on a “baby-moon” (it was actually a combination of a honeymoon since we never took one of those… he didn’t want to spend the money and he didn’t want to take off of work……..) any who, every single night I ordered brussels sprouts with a soy glaze and mini sausages. I was hooked. No- I’m not doing a re-make of that, but I WILL eventually reveal that recipe to you, still working on perfecting it, so instead I am going to introduce to you a “lighter” dish involving these good– brussels sprouts tossed in a little bit of oil and tomato wedges with freshly grated parmesan. This dish literally fills me up and kicks any cravings I have. No idea why…. so I just refer to it as my skinny betch dish 😉

Sauteed Brussels Sprouts with Tomatoes & Parm

The only downside? It makes your home smell like a big ‘ol fart. 

Sauteed Brussels Sprouts with Tomatoes & Parm

So don’t make these on a first date. Or if you’re ever trying to seal the deal, the deal will not be sealed. 

Sauteed Brussels Sprouts with Tomatoes & Parm

Sautéed Brussels Sprouts with Tomato & Parm
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 cups brussels sprouts, trimmed and halved lengthwise
  • ½ sweet onion chopped
  • 1 large tomato cut in half and then sliced ½ inch wedges and then halved
  • ½ cup grated parmesan
  • 2 tbsp olive oil
  • Salt & Pepper to taste
Instructions
  1. In a large pan add your oil and sauté onions over medium heat until they are translucent.
  2. Add your brussels sprouts and cover, let "steam" for about 8 minutes, stirring occasionally.
  3. Bring your heat to a medium low and add your tomatoes. Cover again and let cook for another 8 minutes. Do this until desire texture is reached. I usually let mine cook for a total of 20-25 minutes. YIKES. I like them on the softer side.
  4. Salt & Pepper to taste.
  5. minutes before they are done add your parmesan and stir until cheese is all melted.
  6. Remove from heat and serve warm or at room temp.

 

 

  1. Julia says:

    They are the ABSOLUTE worst. I literally was about to hit someone with a frying pan. My kitchen fails are almost greater than my kitchen victories with recipe development. That or I am way to critical ;( OCD at its finest.

  2. hahahaha I had a good laugh reading this, thank you Julia! and brussel sprouts are such a under appreciated vegetable, I love that you are using them. and recipe fails are the worst, aren’t they? I am always so excited for something to work, and then when it is just not quite right, or an utter failure…such disappointment. But good on you for getting right back into the kitchen!

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