The Skinny Parmesan Sautéed Brussels Sprouts with Tomato

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. 

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”. 

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 😉

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

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. 

Sautéed Brussels Sprouts with Tomato & Parm

Prep time:  15 mins

Cook time:  20 mins

Total time:  35 mins

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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.

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